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This was a creation of my husband, Amine.  I was only in the kitchen to cook the rice, chop the ingredients and clean up the mess.  Amine is a wonderful cook; however, the kitchen always looks like a tornado hit it when he’s finished.  But we have an agreement that when he cooks I will clean. Now for the actual Tilapia with Saffron Risotto;  I have probably said before that I’m not a big fan of fish but this is delicious and there is not a trace of the fishy flavor that I dislike.  Whether you’re a fish eater or not I think your might like this.

Ingredients:
2 tilapia fillet
1 tablespoon extra virgin olive oil
1 garlic clove, crushed
2 scallion, chopped
1 tablespoon capers
1 tablespoon cilantro, chopped
2 tablespoons butter
1 cup heavy cream
1 teaspoon grated Parmesan
2 cups white rice, cooked
Salt & fresh ground black pepper to taste

Instructions: In heated pan add olive oil, garlic, scallion, capers, salt and pepper and saute on medium heat for approximately 3-4 minutes.  Add tilapia and saute until cooked through.  Remove tilapia and half of scallion/caper mixture from pan and set aside.  In pan add heavy cream, salt and pepper to the remaining scallion/caper mixture and stir continuously over medium heat until it begins to boil.  Continuing to stir add in grated Parmesan, butter and pinch of saffron until sauce thickens.  Reduce heat to low and gently stir in cooked rice in a circular motion until rice has absorbed cream sauce.

Tips: Be sure to drain any excess water from rice before adding to cream sauce.