First, prepare the risotto. In a large saucepot, heat stock and keep at a steady simmer.
In another saucepan over medium heat, cook the soffritto until hot, about 3-4 minutes.
Add the rice to the saucepan. Stir to coat each grain. Once the rice becomes opaque, about 4 minutes, add the wine. Cook until the liquid has been absorbed, about 3 minutes.
Add ½ cup of the simmering broth to the saucepan. Stir until almost completely absorbed. Continue to cook the rice by adding the broth one ladle at a time. Stir continuously and allow the broth to be absorbed before adding the next.
Continue this process until the rice becomes al dente, or tender and creamy with a firm bite, about 22 minutes total. Salt and pepper to taste.
Meanwhile, place the fish on a parchment-lined baking sheet. Coat with 1 tablespoon of mustard on both sides of each filet.
Generously coat each filet with everything bagel spice. Gently press spice into the fish.
Bake filets for 12-15 minutes. The fish will be opaque and flake easily with a fork when done. Remove from oven.
Remove risotto from heat. Stir in the grated cheese. Serve with the snapper.