Mediterranean Fish Risotto with Saffron Recipe

Ingredients

• 1 lb fish fillets (preferably from white-fleshed fish such as cod, pollack, monkfish, tilefish, tilapia, or flounder, cut into 1-inch (2.54cm) pieces, 454g)
• 3 tbsp olive oil (45ml)
• 2 cloves largegarlic (peeled and pressed or finely chopped)
• Pinch saffron threads (optional (but highly recommended))
• 2 tbsp boiling water (30ml)
• 1 in medium-size leek (white part only, cuthalf lengthwise, rinsed well between the layers, and thinly sliced crosswise)
• 1 large rib celery (trimmed and thinly sliced)
• 1 in medium-size onion (peeled, cuthalf, and thinly sliced)
• 1 cup finely sliced fennel bulb (236ml)
• 1/4 tsp fennel seed (1.2ml)
• 1 cup chopped canned tomatoes (with their juice, 236ml)
• 2 cups fish broth (preferably homemade, heated, 473ml)
• Salt
• 2 tbsp olive oil (30ml)
• 1/2 cup finely chopped onion (118ml)
• 1 clove garlic (peeled and pressed or finely chopped)
• 1 1/2 cups Arborio rice (355ml)
• 1/2 cup dry white wine (118ml)
• Freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves (rinsed, 59ml)