Sardine and Tomato Risotto

We haven't had any fish for a while, and I was trying to prove some point to the boyfriend (honestly, we have so may fights every day I can't keep really keep track of everything) so I made Nigella's poached salmon again a few days ago. Last time I made it I had to throw the poaching liquid away because it was so oniony, but this time I used quite mild white onions - the fish didn't suffer and I recovered just over a pint of tasty tasty stock.
After all the bad things I said about Sophie Grigson I still find myself crawling back to this fish book, all the recipes I've tried so far work. Another thing I like is the very practical step of providing substitutes for different kinds of fish. Fish, after all, is a seasonal thing and so much depends on where you live or what DEFRA's got to say about it. So for example, this recipe is listed in the book as anchovy and tomato risotto, but anchovies are now on the endangered species list (according to the Marine Conservation Society) so even though I love them I'm trying not to eat them. The alternative listed in the book is sardines, and the other substitutions I'm making are tinned tomatoes for fresh, parsley parsley parsley for all the herbs listed in the recipe and fish stock for chicken stock (why chicken stock with sardines in the first place?).
Oh and clock the fancy vialone nano rice, at £5 a kilo it's the most expensive ingredient I'm using (and that's including the wine, ahem) and I'm lucky I saw some today in a deli near work otherwise I'd probably be using basmati rice... or alphabetti spaghetti or something!
Anyway, you just mill around the kitchen for half an hour or so, stirring and adding liquid. The sardines melt into the sauce and you add the tomatoes just before the end. Ta-da!
Result:
This is plate-lickingly good. There's no cheese in it, so you don't get that sightly rancid melted grease aftertaste. It's mildly salty, very savoury and the best bit is that there's lots of it!