0.8l beef stock 200g arborio rice 1 tbsp garlic butter 2oz dry white wine fresh basil leaves (chopped) 1 tin chopped tomatoes plus juice 2 plum tomatoes 2 bulbs fennel (1 finely chopped) 1tbsp olive oil sea salt and ground black pepper 2 fresh fillets red mullet (skin on) 2 shallots (finely chopped) For the dressing: 1 teacup balsamic vinegar 2 tbsp brown sugar dash of olive oil For the garnish: deep-fried fresh herbs (flat leaf parsley, thyme or chervil)
Slice fennel bulb and plum tomatoes lengthways. Place on roasting tray. Drizzle with olive oil and spoon garlic butter on top. Season with salt and black pepper and sprinkle on chopped basil. Roast in oven until tender and it starts to colour. Once fennel and tomatoes are ready, pour off juices and save. Cover and keep warm. Pour juices and olive oil into a saucepan with the finely chopped fennel and shallots. Sweat until soft. Add the rice and stir for two minutes. Add the wine and continue to cook until the liquid had been absorbed. Mix the tinned tomatoes with the beef stock and warm. Add the warm stock mix to the rice a little at a time, stirring constantly and making sure the liquid has been absorbed before adding more. The risotto is ready when the rice is 'al dente' - tender, yet still slightly firm to the bite. Season to taste. For the dressing, boil all the ingredients and reduce by half until vinegar becomes thick and syrupy. Leave to cool. Put the dash of olive oil in a frying pan and place the seasoned red mullet fillets, skin side down, into the hot pan and fry for two minutes. Then turn and fry for 30 seconds. Turn off the heat and leave to rest. Spoon a little of the risotto in to the centre of a warmed serving plate and layer the roast fennel and tomato in between. Place the fillets of red mullet on top. Spoon the pesto sauce around the plate and drizzle the balsamic vinegar syrup over the top.Garnish with deep fried fresh herbs and serve. Supplied by: Mark Warrener, The Royal Oak, Over Stratton