Heat olive oil and 150 grams of butter in a large saucepan.
When butter has melted, add the diced vegetables.
Allow these to sweat and brown slightly, then add the rice.
Give it a good stir and then add the white wine.
Keep stirring and allow the rice to absorb the wine and flavours of the butter and veggies.
Now you can start adding the chicken stock, slowly, one cup at a time and keep stirring, being careful not to flood the rice, but also not to let the rice stick on the bottom.
Keep adding stock slowly until all is used.
Now onto the fish:
Light coat in flour and sprinkle with salt and pepper.
Place remaining butter in a fry pan with a little oil.
Now add the fish fillets, they wont take long.
While the fish is cooking, slice the skin and pith of a lemon and chop up the pulp – you’ll add this to the pan at the end.
Add a splash a white wine to the pan, which will help create a lovely sauce.
Now turn over your fish and turn off the heat.
The fish will finish cooking in the residual heat.
Add the lemon to the pan, and you’re almost ready to serve.
Add about a cup of Parmesan cheese to the risotto and stir through.
You can now plate this up and place the golden brown fish fillets over the top.
Pour over some sauce from the pan, sprinkle some parsley, and grate some lemon zest.
