A simple risotto served with a crisp fillet of red mullet and a fresh basil oil.
Peel and finely dice the onion and the garlic. Add to a large saucepan along with half of the butter. Add the rice and fry for a couple of minutes, ensuring the rice is coated in butter. Add the white wine and stir until absorbed. Add the stock a ladleful at a time and keep stirring until the rice is soft but with a firm centre. This should take about 18 to 20 minutes.
Pick the basil leaves from their stalks, retaining some of the smaller ones for garnish. Blanch the larger leaves in boiling water for 10 seconds and then plunge into ice water. Dry and blitz together with a generous amount of olive oil. Pass through a fine sieve.
Heat a frying pan, add olive oil and then add the red mullets to the pan skin-side down. Cook until the skin is crisp and golden and then turn and remove from the heat to finish cooking.
Spoon some risotto in a bowl and then lay a fillet of red mullet on top and garnish with basil leaves and oil.
«Use grey mullet if red is not available from your fishmonger.»