Simple Fish Risotto
2 cups Arborio rice
1 lb Flounder (Or any delicate white fish)
6-8 cups prepared lobster base or fish broth
4 T butter
1 small onion
1/4 t garlic salt
1/8 t black pepper
1/2 cup grated Parmesan cheese
Heat broth to a low simmer. Preheat oven to 425 degrees.
Heat 2 T butter over medium heat, saute onions until softened and translucent.
Add risotto and saute with the onions until very slightly browned, about five minutes.
Place fish in shallow baking dish. Sprinkle with garlic salt and pepper. Place a pat of butter (about a half tablespoon) on each fillet. Bake at 425 degrees 10-12 minutes or until fish flakes easily with fork.
Add one ladle full of hot broth. Stir frequently until absorbed. Continue adding broth, one ladle full at at time, only adding the next ladle-full after broth has been absorbed.
Remove fish from oven and set aside.
Add fish and Parmesan cheese to risotto. Stir and enjoy!