Heat the Fish Stock, and check for seasoning.
Melt the butter in a saucepan and fry the garlic for 1 minute. Add the rice and continue to cook gently, stirring, for a further minute. Pour in the white wine and cook until it has been absorbed by the rice. Add a ladle of hot fish stock, stirring continually until it too has been absorbed. Continue to add more fish stock until the rice is