n n Saute chopped Onion with Butter and Olive Oil until they turn golden brown.n n Add Risotto Rice, Fold and mix all together.n n Add Swordfish chopped in Cubes, white Wine and cover for one minute.n n Add Fish Stock as needed and simmer, mixing continously until desired donenessn n Take out from the fire. Fold in butter, lemon rind and mascarpone.n n With the help of a mold, set Risotto on the center of the plate and place panfried Swordfish meddalion on the side of the risotto (slantly).n n Garnish with fried Basil and finely Chopped Sundried Tomatoes in Olive Oil.nn