In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the Arborio rice and stir for about 2 minutes until slightly translucent. Gradually add the broth, one ladle at a time, stirring frequently until absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

Add Sweet Corn

Once the risotto is cooked, stir in the corn kernels and 2 tablespoons of butter. Season with salt and black pepper to taste. Keep warm.

Prepare the Salad

In a bowl, combine the chopped parsley and sliced fennel. Drizzle with olive oil and a pinch of salt, tossing gently to combine.

Cook the Black Bass

In a large skillet over medium-high heat, melt the remaining 4 tablespoons of butter. Add the black bass fillets skin-side down, cooking for about 4-5 minutes per side until golden brown and cooked through. Add additional butter if necessary.

Plate the Dish

On each plate, serve a generous scoop of the corn risotto, topped with a black bass fillet. Garnish with shaved black truffles and a side of parsley and fennel salad.