Lemon Sole Risotto

Description
Makes 4 servings.

Ingredients

 * ¾ pound fresh or frozen |sole fillets
 * 2 tablespoons butter or margarine, divided
 * 2 tablespoons fresh lemon juice, divided
 * salt and ground black pepper
 * ¼ cup chopped fresh parsley
 * ½ cup chopped onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * 1/16 teaspoon saffron
 * ⅓ cup dry white wine
 * 2 cups fish stock, divided
 * 3 cups water
 * 1 medium tomato, diced
 * ¼ cup grated Parmesan cheese

Directions

 * 1) Place fillets in lightly-buttered shallow baking dish.
 * 2) Melt 1 tablespoon butter and mix with 1 tablespoon lemon juice; brush over fillets.
 * 3) Sprinkle with salt, pepper and parsley.
 * 4) Broil at 350°F for 5 to 8 minutes, or until fish flakes easily with fork.
 * 5) Cut in chunks; set aside.
 * 6) Cook onion in remaining 1 tablespoon butter in large non-stick skillet over medium heat until soft.
 * 7) Add rice and saffron; stir 2 to 3 minutes.
 * 8) Add wine and remaining 1 tablespoon lemon juice. Stir until absorbed.
 * 9) Increase heat to medium high; stir in 1 cup stock.
 * 10) Cook, uncovered, stirring frequently, until stock is absorbed.
 * 11) 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.
 * 12) Stir in tomato, cheese and reserved fillets; serve immediately.