Place half the butter in a heavy base pan and melt. Add the diced shallot and cook gently until soft and translucent. Add the rice, and mix well to coat in the butter. Next add the bay leaf and spring onions and stir gently, add the kipper and re-stir. Pour in the the wine, stir and cook gently, add the lime. Add warm stock, a litte at a time stirring constantly until the rice begins to dry out, then add a little more stock, continue this process - add the pepper and salt if necessary. Cook the risotto for around 20-30 minutes until al dente. Remove the risotto from heat and stir in the remaining half quantity of butter. Per serving: 651 Calories (kcal); 54g Total Fat; (87% calories from fat); 5g Protein; 11g Carbohydrate; 142mg Cholesterol; 8609mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.