Involtini di Pesce from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 1 cup (200 g) arborio rice
• 1 tablespoon rock salt
• 3 litres water
• 1 x 600 g sashimi-grade barramundi fillet, skin on, pin-boned
• 75 g pitted Ligurian olives
• Chardonnay vinegar, for drizzling
• ¼ radicchio, very finely shredded
• salt flakes and freshly ground white pepper
• 1 small handful (about ¼ cup) chervil leaves, finely chopped
• 1 tablespoon French tarragon leaves, finely chopped
• 50 ml extra virgin olive oil, plus extra for drizzling
• 100 ml extra virgin olive oil