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1
Place the stock and 1/2 cup water in a medium saucepan and bring to a boil. Reduce the heat to low and simmer, covered.
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2
Heat 1 tbsp each of the butter and oil in a large, heavy-bottomed saucepan on medium heat. Cook the onion, stirring, until soft. Add the rice and stir to coat the rice in the onion. Add the wine and bring to a boil. Reduce the heat to low; simmer, stirring, until the liquid is almost evaporated.
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3
Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
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4
Meanwhile, preheat the oven to 350u00b0F. Line a baking pan with parchment paper.
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5
About 10 mins before the risotto is cooked, heat the remaining oil in a large skillet on medium heat. Season the fish. Cook the fish, skin-side down, until the skin crisps and browns, then turn and cook for 1 min. Transfer the fillets to a baking pan, skin-side up. Roast for 7 mins or until the fish is just cooked through.
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6
Stir the herbs, lemon peel and juice, and Parmesan cheese into the risotto and season to taste.
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7
Spoon the risotto into serving dishes and top with fish and remaining 2 tbsp butter. Serve topped with a little more lemon thyme leaves and finely sliced lemon peel, if desired.
