A delightful risotto infused with citrus and fresh herbs, paired with tender fish for a refreshing and satisfying dish.
Heat half the butter in a frying pan over medium heat.
Ensure the butter doesn't brown to maintain a delicate flavor.
Add the fish to the pan and cook for about 3 minutes per side until just cooked through.
Cook in batches if necessary to avoid overcrowding the pan.
Remove the fish from the pan and set aside.
Keep the fish covered to retain warmth.
In a saucepan, bring the fish stock to a simmer and keep warm.
Warm stock helps maintain the cooking temperature of the risotto.
In the frying pan, melt the remaining butter and sauté the onion and garlic until softened.
Stir frequently to prevent burning.
Stir in the turmeric and cook for 1 minute to release its aroma.
Turmeric adds a vibrant color and subtle flavor.
Add the rice to the pan and stir to coat with the butter and spices.
Toasting the rice enhances its flavor.
Add a ladleful of stock to the rice and stir until absorbed. Repeat until the rice is creamy and tender.
Stirring constantly helps release the rice's starch for a creamy texture.
Stir in the lemon juice, parsley, chives, and dill.
Add herbs at the end to preserve their fresh flavor.
Gently fold in the cooked fish.
Handle the fish gently to keep it intact.
Serve the risotto garnished with lemon and lime slices and herb sprigs.
Presentation is key; arrange garnishes neatly for an appealing look.
