POTL x ARC: Red Mullet & artichoke risotto

Red Mullet & artichoke risotto

Ingredients:

800ml fish stock

200ml water

150ml white wine

50g butter

2 garlic cloves finely sliced

2 shallots finely diced

1 fennel bulb finely diced

250g risotto rice

4 Artichokes (cooked, in oil)

Basil leaves

In a pan large enough to fit the red mullet fillets, bring the fish stock and water to a gentle simmer.  Place the fillets in the pan skin side up and poach gently for around 10 minutes.  Remove from the stock, gently flake into pieces and set to one side, keeping the stock on a low heat.

In another large, high sided frying pan on a medium heat, soften the butter, add a drizzle of olive oil, and gently fry the garlic, shallot and fennel without colouring. Once softened, add the rice, allowing it to absorb all the flavours, cook for 2-3 minutes.  Add the white wine and cook for a further 5 minutes.

Add a ladle of stock to the rice, and stir.  Once the stock has been absorbed repeat this process.  When you have roughly one or two ladles of stock left, add the flaked red mullet into the risotto along with Artichokes and 10 or so torn basil leaves.

Add the final ladles of stock and allow to absorb, leaving it slightly runny