Chilean Sea Bass* Recipe
Risotto, asparagus, parmesan cheese
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Ingredients
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Sea Bass
Risotto
Asparagus
Method
Preparing the Sea Bass
- 1
Season the Sea Bass
Pat the Chilean Sea Bass fillets dry with paper towels. Rub both sides of the fillets with olive oil and season with salt, black pepper, and lemon juice.
- 2
Making the Risotto
- 3
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over medium-low heat. Keep it warm but not boiling.
- 4
Sauté Onions and Garlic
In a separate large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute.
- 5
Add the Rice
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 6
Deglaze with White Wine
Pour in the white wine and stir continuously until the wine is mostly absorbed.
- 7
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 8
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Preparing the Asparagus
- 9
- 10