Place your stock and Peat’d Tomato Sauce in a small saucepan over medium heat. Bring it to a simmer, then reduce the heat right down and leave it simmering as we are cooking.

While waiting for the stock, chop the onion and garlic up finely.

Season the fish fillets with salt and pepper and set aside.

Heat the olive oil on low heat in a large saucepan and sauté the onions for 2 minutes until softened, stirring regularly to stop them burning.

Add the garlic, stir for 30 seconds, then add the rice and coat with all that fat, stirring well. Toast the rice for 2 minutes, until the edges turn a little translucent.

Pour in the wine, increase the heat to medium and cook for 2 minutes.

Turn the fish over and cook for another 3 minutes or so until your fish is cooked through. The time will depend on the thickness of your fish. Take them out onto a plate when done, to stop them over cooking.

Back to the risotto. After the 2-minute rest, add the grated parmesan and 2 Tbsp olive oil and stir vigorously with a wooden spoon until the parmesan is all blended in. This is called mantecatura and is the final step in cooking risotto, creating that creamy emulsion that the Italians call all’onda.

Serve the risotto onto 4 plates and sprinkle some truffle dust and plenty of freshly ground black pepper.

Top with a fish each, skin side up and serve immediately.