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.