Risotto With Sea Bass And Fennel
This delectable Sea Bass and Fennel Risotto combines the delicate flavors of sea bass with the subtle anise notes of fennel, all enveloped in a creamy Arborio rice. Every bite is a harmony of textures and tastes, making it a perfect dish for a special occasion or a comforting family meal.
— Constant Cookbook
Ingredients
- 7 to 8 cups fish stock
- 3 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 1/3 cup finely chopped yellow onion
- 1 celery stalk, finely chopped
- 1 garlic clove, minced
- 3/4 lb. sea bass fillet, cut into 2-inch chunks
- 3 cups Arborio or Carnaroli rice
- 1 cup dry white wine, at room temperature
- 1 small fennel bulb, trimmed and thinly sliced,
- fronds reserved for garnish
- Salt and freshly ground pepper, to taste
Instructions
- In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.
- In a large, heavy saucepan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion, celery and garlic and sauté until softened, about 4 minutes. Add the sea bass and sauté until firm and opaque, 4 to 5 minutes. Using a slotted spoon, transfer the sea bass mixture to a bowl and set aside.
- Add the rice to the same pan and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
- Stir in the fennel slices. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.
- When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, gently stir in the sea bass mixture, the reserved 1/4 cup stock and the remaining 1 Tbs. butter. Cook to heat through, about 1 minute. Season with salt and pepper and spoon into warmed shallow bowls. Garnish with fennel fronds and serve immediately. Serves 6.
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