4 Yalelo Tilapia fillets
1/2 cup Arborio rice
7 tablespoons olive oil
1/8 cup dry vermouth
3 cups chicken stock
6 stalks fresh thyme leaves, picked
Zest of 1 lemon
1 package grape tomatoes, halved
3 celery stalks, chopped
1 garlic clove, chopped
1/4 cup fresh parsley
Juice of 1 lemon
Place rice in a large saucepan with 3 tablespoons of oil. Turn heat to medium; toss with a wooden spoon for 2 minutes, constantly moving so as not to burn the rice. Add vermouth and increase heat; cook until all wine has been absorbed.
Reduce heat and add chicken stock one ladle at a time, stirring constantly. Allow most of the stock to absorb before adding each new ladle.
Cook using this method about 22 minutes or until rice becomes tender.
Add one-third of the thyme leaves along with the lemon zest. Season to taste with salt and pepper. Hold warm until ready to serve.
In a large iron skillet, place tomatoes, celery, and the remaining thyme leaves and olive oil.
Place seasoned tilapia fillets in the skillet and roast in the oven for 25 minutes, or until fillets are cooked through.
Remove tilapia from the pan and stir in the cooked risotto.
Lay out 4 plates; spoon equal amounts of risotto onto the centers of each plate. Add one tilapia fillet to each and spoon lemon juice on top.