-
1
Sprinkle the sole fillets with the thyme and season with salt and pepper.
-
2
Fold each fillet into thirds and refrigerate.
-
3
In a small saucepan, simmer the vinegar until reduced to 1 tablespoon.
-
4
In a medium saucepan, bring the stock to a simmer.
-
5
Stir in the tomato paste; cover and keep warm over low heat.
-
6
Heat 2 tablespoons of the oil in a large saucepan.
-
7
Add the onion; cook over low heat, stirring, until softened.
-
8
Stir in the rice until evenly coated.
-
9
Add the wine; simmer over moderate heat, stirring, until fully absorbed.
-
10
Add 1 cup of the hot stock and cook, stirring constantly, until almost absorbed.
-
11
Add 5 more cups of stock, 1 cup at a time, stirring until absorbed between additions.
-
12
The risotto is done when it is creamy and the rice is al dente, about 20 minutes total.
-
13
Cover and keep warm.
-
14
In a medium skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
-
15
Add 2 tablespoons of the butter and the sole, folded side down.
-
16
Cook over moderate heat, basting often with the butter, until browned on the bottom, about 3 minutes.
-
17
Reduce the heat to low, turn the fish and baste again.
-
18
Cover and cook until the fish is white throughout, about 4 minutes longer.
-
19
Rewarm the risotto over moderate heat, then stir in the remaining 1/2 cup of stock.
-
20
Add the olives, sun-dried tomatoes, Parmesan and the remaining 1 tablespoon of butter; season with salt and pepper.
-
21
Spoon the risotto into shallow bowls; set the fish on top and drizzle the reduced balsamic vinegar around it.
-
22
Top the fish with the arugula and serve.
