Lemon, Herb and Fish Risotto

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 60  g butter
• 400  g  skinless firm  white fish fillets, cut into 3 cm (such as coley, cod, blue-eye, ling, hake)
• 5  cups  fish stock
• 1  onion, finely chopped
• 1  garlic clove, crushed
• 1  teaspoon ground turmeric
• 330  g risotto rice (arborio)
• 2  tablespoons lemon juice
• 1  tablespoon  chopped fresh parsley
• 1  tablespoon  snipped chives
• 1  tablespoon  chopped dill
•  sliced lemons or  lime, for garnish

Directions

1. Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
2. Remove from the pan and set aside.
3. Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
4. 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.
5. Add the turmeric and stir for one minute.
6. Add the rice, and stir to coat.
7. Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
8. 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.
9. 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.