Peel and finely dice the shallots and garlic. Heat 1 tablespoon of oil in a saucepan, fry the onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with pepper. Gradually add broth and wine, stirring from time to time.
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
Wash herbs, shake dry. Remove leaves from 3 stems and chop finely. Mix butter, almonds and chopped basil, season with salt and pepper. Clean, wash, halve and slice the tomatoes.
Wash the redfish, dab dry, cut into 4 equal pieces and place in a greased casserole dish. Spread butter almond crust on the fish pieces and smooth it down. Place tomatoes on top of the crust like roof tiles.
Bake fish in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 15 minutes.
In the meantime clean, wash and halve the mushrooms. Heat 2 tablespoons of oil in a pan, fry the mushrooms in it, season with salt and pepper and add to the risotto. Take the fish out of the oven, arrange the risotto on plates, sprinkle with parsley and garnish with basil.
Sprinkle tomatoes with salt flakes and pepper.