Sea Bass W/lob Risotto Recipe
smoked tomato beurre blanc, lobster risotto
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Ingredients
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Lobster Risotto
Smoked Tomato Beurre Blanc
Sea Bass
Method
Lobster Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken or seafood broth over low heat. Keep it warm throughout the risotto cooking process.
- 2
Sauté Aromatics
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and minced garlic, and sauté until translucent, about 3-4 minutes.
- 3
Toast the Rice
Add the arborio rice to the skillet. Stir constantly for about 2 minutes until the rice is lightly toasted.
- 4
Deglaze with Wine
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle. This process should take about 18-20 minutes.
- 6
Finish with Lobster and Cheese
Once the rice is creamy and al dente, stir in the chopped lobster meat, remaining butter, grated parmesan cheese, and season with salt and black pepper to taste. Mix well and remove from heat.
- 7
Garnish
Stir in the chopped parsley before serving.
Smoked Tomato Beurre Blanc
- 8
Combine Ingredients
In a saucepan, combine the chopped smoked tomatoes, white wine vinegar, and dry white wine.
- 9
Reduce the Mixture
Bring the mixture to a simmer and cook until it has reduced by half.
- 10
Whisk in Butter
Lower the heat and gradually whisk in the cold, cubed butter until fully emulsified. Season with salt and black pepper to taste.
- 11
Strain (Optional)
If desired, strain the sauce through a fine mesh sieve to achieve a smoother consistency.
Sea Bass
- 12
Prepare the Fish
Pat the sea bass fillets dry with paper towels and season both sides with salt and black pepper.
- 13
