[Italian] How to cook Salt-baked golden trout with lime risotto

Ingredients

• 3.5 kg table salt
• 2 egg whites
• 2 lemons, sliced
• 1 fennel bulb, sliced
• 2 sprigs of rosemary
• 1 whole golden trout, (about 2.5-3 kg), cleaned

• 1.4 litres vegetable stock
• 200 ml extra virgin olive oil
• 100 g unsalted butter
• 2 small brown onions, finely chopped
• 5 sprigs of thyme, leaves picked
• 450 g Arborio rice
• 2 limes, zested and juiced
• 1 bunch of chives, finely chopped
• 180 g mascarpone
• 100 g Grana Padano or Parmesan cheese, finely grated
• salt and pepper, to taste

Directions