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 ==
# Place fillets in lightly-buttered shallow baking dish.
# Melt 1 tablespoon butter and mix with 1 tablespoon lemon juice; brush over fillets.
# Sprinkle with salt, pepper and parsley.
# Broil at 350°F for 5 to 8 minutes, or until fish flakes easily with fork.
# Cut in chunks; set aside.
# Cook onion in remaining 1 tablespoon butter in large non-stick skillet over medium heat until soft.
# Add rice and saffron; stir 2 to 3 minutes.
# Add wine and remaining 1 tablespoon lemon juice. Stir until absorbed.
# Increase heat to medium high; stir in 1 cup stock.
# Cook, uncovered, stirring frequently, until stock is absorbed.
# 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.
# Stir in tomato, cheese and reserved fillets; serve immediately.
Category:Dover sole Recipes
Category:Fish stock and broth Recipes
Category:Italian Fish Recipes
Category:Lemon juice Recipes
Category:Main Dish Seafood Recipes
Category:Medium-grain rice Recipes
Category:Parmesan cheese Recipes
Category:Risotto Recipes
Category:Saffron Recipes
Category:Tomato Recipes