Fish Stock Risotto

In a pot, heat the fish stock over medium heat.

In a separate large pan, sauté the chopped onion and minced garlic in butter until translucent.

Add the Arborio rice to the pan and toast it for a few minutes.

Deglaze the pan with white wine and cook until the liquid is absorbed.

Gradually add the warm fish stock, one ladle at a time, stirring constantly until each ladleful is absorbed.

Repeat the process until the rice is cooked al dente and creamy.

Stir in grated Parmesan cheese, chopped parsley, and lemon zest.

Season with salt and pepper to taste.

Serve the fish stock risotto hot, garnished with additional parsley and lemon zest if desired.