How to Make Sea Bass Risotto
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (17)
- 20 oz sea bass fillets skin-on, boneless
- 8 oz white mushrooms sliced
- 3 oz onion diced
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 1 1/4 cup arborio rice
- 1/2 cup milk
- 4 tbsp heavy cream
- 1 1/2 tbsp unsalted butter divided
- 0.25 oz shredded parmesan cheese
- 1 1/2 cup unsalted chicken broth
- 3/4 tsp salt divided to 1/4 tsp, 1/2 tsp
- 1/2 tsp pepper divided
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 tsp Italian seasoning
INSTRUCTIONS
Prep:
Prepare the Fillets: Slide a chef’s knife against where the scales are laying to fluff them up and scrape in short strokes to remove them.
Dice the Onion: Slice the onion in half and leave the roots on then thinly slice the onion.
Mince the Garlic: Thinly slice the peeled cloves then place under the knife’s edge. Mince the cloves by rocking the knife back and forth over the sliced pile until they become fine pieces.
Prepare the Mushrooms: Wash the mushrooms in a colander to clean them off the dirt and pat them dry with paper towels. Remove the short stems then slice the heads into halves.
Chop the Parsley: Pluck the leaves from their stems. Then, bunch the leaves and thinly slice. Continue slicing over the leaves in a rocking motion once more to make fine pieces.
Cook:
Fry the Fillets: Over medium heat, add 3/4 tbsp butter into a pan, wait for a few seconds for it to fully melt then add 20 oz sea bass fillets. Hold the skin-side down for 7 minutes then flip it over and fry the other side for another 4 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper while you fry.
Sauté the Aromatics: Remove the fillets then continue adding 3/4 tbsp butter, 3 oz onion, and 1 tbsp garlic into the pan, and quickly stir for 2 minutes until fragrant.
Sauté the Mushrooms: In the same pan, continue adding 8 oz white mushrooms and sauté for 3 minutes until browned.
Add the Rice and Broth: Continue adding 1 1/4 cup arborio rice, evenly stir, then add 1 1/2 cup unsalted chicken broth and continue stirring.
Add the Seasonings: While the mixture is cooking, add 1/2 tsp onion powder, 1 1/2 tsp paprika, 1/2 tsp garlic powder, 1 tsp Italian seasoning, 1/4 tsp pepper, 1/2 tsp salt and 1/2 cup milk then gently stir.
Add the Heavy Cream: Continue stirring for around 15 minutes until the rice becomes slightly tender, then add 4 tbsp heavy cream and gently stir to mesh the ingredients together.
Serve and Garnish: Transfer the fillets and the risotto onto serving plates and garnish with 0.25 oz shredded parmesan cheese and 2 tbsp parsley. Enjoy hot.