food.com
Lemon, Herb and Fish Risotto (5) An unusual, delicately flavoured, fish risotto. The trick to risotto, is allowing the rice to completely absorb each addition of stock.
from Kitchen Classics : The Italian Kitchen
by Karen Elizabeth · published 2008-10-22
Open original recipe One Dish Meal
04 To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
05 Add the turmeric and stir for one minute.
06 Add the rice, and stir to coat.
07 Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
08 Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
09 Stir in the lemon juice, parsley, chives and dill.
10 Add the fish, and stir gently.
11 Serve garnished with slices of lemon or lime, and herb sprigs.