«Serve your risotto with extra parmesan for an especially cheesy dish.»
Prepare the pesto: Crush the basil leaves, pine nuts, clove of garlic and 30g of the parmesan in a mortar. Gradually add olive oil (80 ml) and mix in the pestle and mortar until you obtain a smooth paste.
Slide a knife under the skin of the fish and use a piping bag to insert pesto between the skin and flesh of the fish. Press the skin down on top of the pesto and then season the fish with salt and piment d'espelette.
Finely dice the onion.
Wash the asparagus and cut off the end. Tie in to small bunches and boil for 5 to 7 minutes in a large quantity of salted boiling water. Once cooked, remove immediately from the hot water and place in cold water to halt the cooking process.
Heat a frying pan, add a little olive oil and sweat the onions.
Add the rice and cook until it becomes transparent then add the white wine.
Bring three times as much water as rice to the boil in a separate pan.
Once the white wine has been absorded, add a ladleful of water to the risotto and stir. Allow this to be absorbed before adding another ladleful of water. Carry on in this manner until all the water has been absorbed - this should take around 15-20 minutes.
Cut the cooked asparagus in to 2cm pieces and season with salt and pepper. Add to the risotto.
Add a knob of butter and the parmesan. Set aside and keep warm.
Boil a little water in a wok and add the lemongrass.
Place a grill tray or rack over the wok and place the fish fillets on top. Cover and turn off the heat.
Allow the fish to steam in the pan for 6-7 minutes without removing the lid.
Serve the risotto in soup plates, place the fish fillets on top and decorate with sprigs of fresh herbs.