|Fish||1 Pound, filleted|
|Cheese||1 Cup (16 tbs), grated|
|Fish flavored stock||2 Pint|
1.Clean fish well and add a sprinkling of lemon juice to it.
2.Leave the fish for some time.
3.In a pan, heat oil and add onions to it.
4.Cook until the onions fry.
5.Take a soaked Romerpotf, put the onions, rice in it along with stock.
6.Put the lid on and cook the ingredients on a slow oven for 1/2 hour.
7.Once done, add cheese to it.
8.Mix it well.
9.Take half the rice out, put the fish and place the rice on the top.
10.Arrange a layer of halved tomatoes on the top of rice.
11.Put the lid on and cook for 20 minutes in hot oven.
12.Serve the rissoto warm with garmishing of shrimps and prawns.