Summer Saffron Risotto With Smoked Kahawai, Lemon & Dill - Cuisine Magazine - From New Zealand to th

Ingredients

• olive oil
• 1 teaspoon butter
• 1 onion, diced
• large pinch of saffron threads
• 250g arborio rice
• ½ cup dry white wine
• about 1½ litres good chicken, vegetable or fish stock, hot
• sea salt and black pepper
• zest and juice of ½ lemon
• about 250g smoked kahawai
• small handful of dill