Ingredients
Method
1.Place stock and the water in a medium saucepan, bring to the boil. Reduce heat, simmer, covered.
2.Heat butter and half the oil in a large heavy based saucepan, cook onion, stirring, until soft. Add rice, stir to coat rice in onion mixture. Add wine, bring to the boil. Reduce heat, simmer, stirring, until liquid is almost evaporated.
3.Stir 1 cup of the simmering stock mixture into rice mixture, cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture in 1 cup batches, stirring until absorbed after each addition. Total cooking time will be about 25 minutes or until rice is tender.
4.Meanwhile, preheat oven to 180°C (160°C fan forced). Line an oven tray with baking paper
5.About 10 minutes before risotto is cooked, heat remaining oil in a large frying pan. Season fish. Cook fish, skin-side down, until skin crisps and browns, turn, cook 1 minute. Transfer fillets to oven tray, skin-side up. Roast 7 minutes or until fish is just cooked through.
6.Stir herbs, rind, juice and parmesan into risotto, season to taste.
7.Spoon risotto into serving dishes, top with fish and extra butter. If you like, serve topped with a little more lemon thyme leaves and finely sliced lemon rind
We used blue-eye trevalla in this recipe, but you can use any white fish fillets.
Note
