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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Asparagus
Trim the woody ends of the asparagus and blanch them in boiling water for 2-3 minutes. Drain and set aside.
- 2
Cook the Risotto
In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the Arborio rice and sauté for 2 minutes until lightly toasted. Gradually add the vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. After about 15 minutes, add the saffron threads. Continue cooking until the rice is creamy and al dente, about 20-25 minutes total. Stir in the Parmesan cheese and season with salt and pepper to taste.
- 3
Cook the Sea Bass
Season the sea bass fillets with salt and pepper. In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the fillets and squeeze lemon juice over them. Cook for another 3-4 minutes until cooked through.
- 4
Serve
Plate the saffron risotto and top with the sea bass fillet. Arrange the blanched asparagus on the side. Garnish with additional lemon wedges if desired.