Lovely and creamy, this trout risotto uses lots of spices to add a real Venetian twist to the dish. You could also use other kinds of fish, but the delicate flavour of trout works especially well. Make sure the trout is really fresh for the best results and that the spices have not lost any of their pungency. This is especially delicious if served with a chilled Soave, the Veneto’s best-known white wine. As with all fish-based rice or pasta recipes, no cheese is offered with this dish.