Dry the fish thoroughly and evenly apply the salt and pepper on both sides of the sole. Put the sole on a rack over a sheet tray and let sit in the refrigerator, uncovered for 30 minutes.

Warm the stock and water together in a large saucepan over medium-low heat. Keep it at a hot temperature but not boiling.

Heat a large, deep skillet or pan over medium heat until hot, then add the rice. Toast the rice for about two minutes, shaking the pan and stirring often. Remove the rice to a bowl and set aside.

Return the pan to the heat and add the olive oil. Add the shallot and reduce the heat to medium-low. Sauté until the shallot is translucent without becoming browned. Add two tablespoon of butter until melted, then add the toasted rice back to the pan. Coat the rice grains with the butter and sauté for 2 minutes.

Add the wine and cook until it is almost completely absorbed, stirring often so the rice doesn’t stick. After the wine is absorbed (about 2-3 minutes), start adding the hot stock/water mixture one ladle at a time (about ½ - ¾ cup ladles), stirring often. Continue adding the stock as it gets absorbed by the rice, one ladle at a time. Adjust the heat lower during this process if your liquid absorbs too quickly and/or your rice begins to stick or brown.

After about ⅔ of the stock has been added and absorbed – around 18-20 minutes of cooking – taste the rice for doneness. The texture should be firm but done and not crunchy or mushy. You may not need all the stock and if you run out just use hot water to finish the dish.

Once the rice is done, remove from the heat and stir in the remaining butter, salt, pepper, lemon zest and juice.

Remove the fish from the refrigerator and heat a large nonstick skillet over medium. Add the butter and gently pan-sauté the fish, flipping once, until done. The fish is done when it is flaky and will take about 2 minutes on the first side and 90 seconds on the second. Be careful when flipping the fish as it is delicate.

Remove and serve over the risotto with a squirt of fresh lemon juice, lemon zest, the chopped parsley, and a few drops of chile oil as garnish.