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1
Season the fish with the thyme, half the lemon zest, and 2 tablespoons parsley.
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2
Cover and refrigerate at least 4 hours.
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3
To make the gremolata butter, mince the remaining lemon zest and combine with the minced garlic and remaining 6 tablespoons chopped parsley on a cutting board.
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4
Chop the mixture together until very fine.
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5
Scrape the gremolata into a small bowl and mash together with 6 tablespoons butter and 1 teaspoon lemon juice.
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6
Season with a heaping 1/4 teaspoon salt and some pepper.
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7
Heat a large saute pan over high heat for 2 minutes.
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8
(Depending on the size of your pan, you may need to cook the fish in batches.)
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9
Season the fish with salt and pepper on both sides.
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10
Swirl in the olive oil and wait 1 minute.
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11
Carefully lay the fish in the pan, skin side down, and cook 3 to 4 minutes, until the skin is crisp.
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12
Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until its almost cooked through.
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13
When its done, the fish will begin to flake and separate a little and the center will still be slightly translucent.
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14
Remember, the fish will continue to cook a little more once you take it out of the pan.
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15
Spoon the hot risotto onto a large platter.
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16
Arrange the fish on top, and smear each fillet with some of the gremolata butter.
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17
Squeeze lemon juice over the fish and risotto, and scatter the whole parsley leaves on top.
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18
Bring the chicken stock and 3 1/2 cups water to a boil over high heat.
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19
Then turn off the heat.
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20
Heat a medium pot over medium-high heat for 2 minutes.
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21
Swirl in 3 tablespoons butter, and when it foams, add the onion, thyme, chile, 1/2 teaspoon salt, and a few grindings of black pepper.
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22
Saute about 5 minutes, stirring often, until the onion is translucent.
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23
Stir in the rice, 1 1/2 teaspoons salt, and a pinch of pepper.
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24
Cook 2 minutes, stirring continuously, until the rice just begins to toast and the grains of rice have a white dot at their center.
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25
Pour in the white wine, and once it has evaporated, quickly add 1 cup of the hot stock, stirring continuously.
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26
When the stock is completely absorbed, begin adding the liquid in 1-cup batches, stirring all the time with a wooden spoon in a rhythmic back-and-forth motion.
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27
Wait for each batch of liquid to be absorbed before adding the next.
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28
The rice should be bubbling and quickly absorbing the stock.
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29
After about 15 minutes, taste the rice for doneness.
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30
It should be slightly but not too al dente.
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31
The risotto may need more liquid and more time, so keep cooking until its done.
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32
It should be neither soupy nor dry; each grain of rice should be coated in a flavorful, starchy sauce.
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33
When the rice is almost done, turn off the heat and stir in the shell beans.
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34
Let the risotto rest for a minute or two and then quickly stir in the remaining tablespoon butter, the spinach, parsley, and basil.
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35
Taste for seasoning.
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36
The rice will keep absorbing liquid so add a little more stock if it seems dry.
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37
Season the fish with the lemon zest and herbs in the morning.
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38
You can cook the shell beans ahead of time, but the risotto must be cooked to order.
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39
To time this well, start cooking the fish when the risotto is just about done.
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40
(The risotto can rest for a moment while you pull everything together.)
