Put chopped onion in a pan with a little oil, add salt and fry for 2-3 minutes on low heat. Then add the cooked rose and fry it briefly to absorb some of the fat.

After 1-2 minutes, add water and as soon as the rice has absorbed part of the liquid, continue to cook the risotto, stirring constantly and adding water for approximately 15 minutes.

After that, add chopped pieces of hot smoked trout, parmesan cheese, a little mascarpone cheese to the risotto, and then spices of your choice and dill. Gently mix the ingredients, remove from the heat add a cube of butter and mix again to give the risotto a creamy texture.

When you serve the risotto on a plate, put a little Parmesan on top and LA VITA E BELLA!