Smash hit

200g arborio risotto rice

150ml white wine

500ml good-quality hot chicken stock

35g crème fraîche

40g grated parmesan

80g chopped pistachio nuts

1 tsp lemon juice

For the fish

4 x 400g red mullet, filleted and pin-boned

Maldon salt and freshly ground black pepper

100ml olive oil

15g unsalted butter

15g pistachio nuts, finely chopped

A little lemon juice

Place the pistachio oil and nuts in a blender and purée until fine. Set aside.

To make the risotto, put the shallots, garlic, thyme, bay leaf, salt and pepper into a pan with the butter and cook gently on a low heat until the shallots are soft. Add the rice and cook for 2 minutes, stirring all the time. Pour in the wine and cook for a minute or two until absorbed, then slowly add the hot chicken stock to the rice little by little, stirring every minute or so. This will take 16-18 minutes, and the rice should be soft but still have a little bite.

About 5 minutes before the risotto is due to be finished, season the mullet. Heat a nonstick sauté pan and add the olive oil. Put the fish skin side down into the pan and sauté for 3 minutes on a high heat until the edges are golden. Flip with a spatula, add the butter, and when it starts to foam, sprinkle on the nuts. Cook for a further 2 minutes, spooning the foaming butter over the fish. Sprinkle with the lemon juice.

When the risotto is ready, stir in the crème fraîche, parmesan, pistachios and lemon juice and check the seasoning. Serve the risotto with the mullet on top and drizzle over the green pistachio oil.

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