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Smoked Sea Bass Risotto
Heat the stock and keep as hot as possible.In a separate pan heat the olive oil and butter, add the onions, garlic and fry slowly for about 15 minutes without colouring; add the rice and turn up the heat.
Allow the rice to lightly fry, keep stirring it to avoid it sticking to the bottom of your pan. When the rice looks translucent add the wine; keep stirring and enjoy the lovely aromas! When the wine has cooked into the rice, add a ladle of hot stock.
Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring the creamy starch out of the rice. Allow each ladle of stock to be absorbed before adding the next.
Cook the smoked sea bass fillets in a medium oven for five to seven minutes or, until the flakes separate when pressed down lightly; leave to rest.
Taste the rice to check is it cooked then carry on adding stock until the rice is soft but with a slight bite. Check the seasoning carefully but allow for the salt within the smoked fish. If you run out of stock before the rice is cooked, add some boiling water.
When you have added the last ladle of stock add your cooked smoked sea bass fillets. Be careful not to break up the fish when stirring the risotto.
Remove from the heat and add the butter and Parmesan. Stir in the rocket leaves; place a lid on the pan and allow to sit for a few minutes.
This is the most important part of making the perfect risotto, as this is when it becomes creamy like it should be.
2 pints stock (preferably fish or if not vegetable)
1 knob of butter
2 tablespoons olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
400g/14oz risotto rice
2 glasses of dry white wine
Sea salt and freshly ground black pepper
125g freshly grated Parmesan cheese
1 pack of smoked sea bass fillets
Picked wild rocket
Publication Date: April 13, 2015.