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Ingredients
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Ingredients for Sea Bass Fillet and Saffron Risotto
Method
Cooking Instructions
- 1
Prepare the Risotto
In a saucepan, heat the chicken or vegetable broth over low heat. In another large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until translucent.
- 2
Add the Arborio rice to the pot and stir for about 2 minutes until the rice is well-coated with oil and slightly toasted. Pour in the white wine and let it simmer until absorbed.
- 3
Begin adding the warm broth, one ladle at a time, stirring frequently until each ladle is absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 4
In the last 5 minutes of cooking, add the saffron threads to the risotto.
- 5
Cook the Sea Bass
While the risotto is cooking, season the sea bass fillets with salt and black pepper.
- 6
In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sea bass fillets skin-side down and cook for about 4-5 minutes until the skin is crispy.
- 7
Flip the fillets and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
- 8
Remove the risotto from heat and stir in the butter and Parmesan cheese until creamy. Season with salt and pepper to taste.
- 9
Serve the sea bass fillets on a bed of saffron risotto and garnish with chopped parsley.