Trout and basil risotto - Le Coup de Grâce

Ingredients

• Olive oil
• 1 1/2 tablespoons lemon pepper
• 1/2 teaspoon dried oregano
• 400 g trout fillet with skin
• 2 French shallots, finely chopped
• 2 large garlic cloves, finely chopped
• 2 cups arborio rice
• 1 1/2 cup white wine
• About 5-6 cups hot chicken broth + 1/2 cup for the end
• Zest of 1 lemon
• The leaves of 2 bunches of fresh basil, finely chopped
• 1 1/2 cup grated fresh Parmesan + a little for serving
• Salt and pepper from the mill