Lemon Sole with Tomato-Olive Risotto

• Four 6-ounce lemon sole fillets
• 1 teaspoon thyme leaves
• Salt and freshly ground pepper
• 1/4 cup balsamic vinegar
• 6 1/2 cups chicken stock
• 1 teaspoon tomato paste
• 3 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter
• 1/4 cup chopped Gaeta olives
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup freshly grated Parmesan
• 1 ounce baby arugula leaves

1. Sprinkle the sole fillets with the thyme and season with salt and pepper.
2. Fold each fillet into thirds and refrigerate.
3. In a small saucepan, simmer the vinegar until reduced to 1 tablespoon.
4. In a medium saucepan, bring the stock to a simmer.
5. Stir in the tomato paste; cover and keep warm over low heat.
6. Heat 2 tablespoons of the oil in a large saucepan.
7. Add the onion; cook over low heat, stirring, until softened.
8. Stir in the rice until evenly coated.
9. Add the wine; simmer over moderate heat, stirring, until fully absorbed.
10. Add 1 cup of the hot stock and cook, stirring constantly, until almost absorbed.
11. Add 5 more cups of stock, 1 cup at a time, stirring until absorbed between additions.
12. The risotto is done when it is creamy and the rice is al dente, about 20 minutes total.
13. Cover and keep warm.
14. In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
15. Add 2 tablespoons of the butter and the sole, folded side down.
16. Cook over moderate heat, basting often with the butter, until browned on the bottom, about 3 minutes.
17. Reduce the heat to low, turn the fish and baste again.
18. Cover and cook until the fish is white throughout, about 4 minutes longer.
19. Rewarm the risotto over moderate heat, then stir in the remaining 1/2 cup of stock.
20. Add the olives, sun-dried tomatoes, Parmesan and the remaining 1 tablespoon of butter; season with salt and pepper.
21. Spoon the risotto into shallow bowls; set the fish on top and drizzle the reduced balsamic vinegar around it.
22. Top the fish with the arugula and serve.

lemon, thyme, salt, balsamic vinegar, chicken stock, tomato paste, extravirgin olive oil, onion, arborio rice, white wine, unsalted butter, gaeta olives, tomatoes, freshly grated parmesan, arugula

Taken from www.foodandwine.com/recipes/lemon-sole-with-tomato-olive-risotto (may not work)