Categories: Fish, Seafood, Main dish 
      Yield: 4 servings 
  
      1 c  Arborio rice 
      4 c  Bottled clam juice 
           - or fresh or canned 
           - low-sodium chicken broth 
      4    Anchovies; finely chopped 
    1/2 ts Chopped fresh rosemary; -OR- 
    1/4 ts -Dried rosemary 
    1/2 ts Chopped fresh sage; -=OR=- 
    1/4 ts -Dried sage 
      4    7-oz pieces whitefish fillet 
           - or bass fillet pieces 
      6 lg Leeks 
           - sliced into thin rounds, 
      3 tb Lemon juice 
      1 tb Dijon-style mustard 
    1/3 c  Extra-virgin olive oil 
  
  PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary 
  and sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes. 
  Remove from oven, place leeks on the rice and arrange whitefish on top, 
  skin side up. Give a turn of the peppermill. Cover and replace in oven for 
  15 minutes. Meanwhile, combine remaining clam juice, lemon juice and 
  mustard in a small saucepan and place over medium heat on the stove. Bring 
  to a boil and cook until reduced by half. Remove from heat and pour into a 
  blender. Put blender on medium speed and slowly drizzle in the oil. To 
  serve, arrange whitefish on a platter surrounding a mound of risotto. Spoon 
  a little sauce over the fish and serve the remainder on the side.