For the almond risotto, finely dice the shallots or green onions and sauté in melted butter until light.
Add rice, sweat briefly and pour in soup or fish stock.
Stir through, reduce temperature and steam at moderate heat for about 18 minutes al dente, depending on package instructions.
Meanwhile, stir constantly and gradually add some liquid. At the end, the risotto should be nice and firm to the bite, but creamy.
Season to taste with salt and pepper, stir in the slivered almonds and sauté briefly.
Arrange the almond risotto on warmed plates and serve quickly.
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