Step 1

Wash and dry all produce. In a medium pot, combine 4 cups water (7 cups for 4 servings) and half the stock concentrates. Bring to a boil, then reduce to a low simmer. Meanwhile, halve tomatoes. Zest and quarter lemon (quarter both lemons for 4). Pick basil leaves from stems; discard stems and roughly chop leaves. Mince or grate garlic.

Step 2

Heat a drizzle of oil in a large pan over medium heat. Add half the garlic; cook, stirring, until fragrant, 30 seconds. Add rice; stir until translucent, 1-2 minutes. Add ½ cup stock; bring to a simmer and stir until liquid has mostly absorbed. Repeat with remaining stock— adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and creamy, 25-30 minutes.

Step 3

Meanwhile, pat trout dry with paper towels. Season all over with salt and pepper. Once risotto has cooked 15 minutes, heat a drizzle of oil in a second large, preferably nonstick, pan over medium heat. Add trout to pan skin sides down. Cook until skin is crispy, 5-6 minutes. Flip and cook until fish is opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

Step 4

Heat a drizzle of oil in same pan over medium-high heat. Add tomatoes and remaining garlic; cook, stirring, until slightly softened, 1-2 minutes. Stir in remaining stock concentrates and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer; cook until water has mostly evaporated and tomatoes begin to burst, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter and lemon juice to taste. Season with salt and pepper.

Step 5

Once rice is al dente, turn off heat and stir in Parmesan, lemon zest, a squeeze of lemon juice, half the basil, and 1 TBSP butter (2 TBSP for 4 servings). Taste and season generously with salt and pepper.

Step 6

Divide risotto between bowls and top with trout. Spoon burst tomatoes over trout and garnish with remaining basil leaves. Serve with remaining lemon wedges on the side.