Lemon Sole Risotto

Description
Makes 4 servings.

Ingredients

 * 3/4 pound fresh or frozen sole fillets
 * 2 tablespoons butter or margarine, divided
 * 2 tablespoons fresh lemon juice, divided
 * Salt and ground black pepper
 * 1/4 cup chopped fresh parsley
 * 1/2 cup chopped onion
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/16 teaspoon saffron
 * 1/3 cup dry white wine
 * 2 cups fish stock, divided
 * 3 cups water
 * 1 medium tomato, diced
 * 1/4 cup grated Parmesan cheese

Directions
Place fillets in lightly-buttered shallow baking dish. Melt 1 tablespoon butter and mix with 1 tablespoon lemon juice; brush over fillets. Sprinkle with salt, pepper and parsley. Broil at 350 degrees 5 to 8 minutes, or until fish flakes easily with fork. Cut in chunks; set aside.

Cook onion in remaining 1 tablespoon butter in large non-stick skillet over medium heat until soft. Add rice and saffron; stir 2 to 3 minutes. Add wine and remaining 1 tablespoon lemon juice; stir until absorbed. Increase heat to medium high; stir in 1 cup stock. Cook, uncovered, stirring frequently, until stock is absorbed. Continue stirring and adding remaining 1 cup stock and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Stir in tomato, cheese and reserved fillets; serve immediately.