Every summer I have to make this at least once when I come home with the luxury of an entire basil plant from the St. Jacob farmer's market. When my mother visits from Vancouver, she also brings me line caught halibut which we order every year from our fish monger before the season begins. So, without fail the two always end up together on the same plate, but the risotto in and of itself with the sweet rich coconut and gloriously verdant basil is more than enough to define the peak of my summer.

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