Sea Bass and Lemon Risotto

History & Background

A refined risotto of Italian Tyrrhenian coasts, from Liguria to Sicily. A modern version that showcases wild sea bass in elegant key, inspired by 1990s seafood fine-dining.

Ingredients for 4

• 1 wild sea bass (800g)
• 320g Carnaroli rice
• 1L stock from the bones
• 1 shallot
• ½ glass Vermentino
• Zest and juice of 1 untreated lemon
• Fresh thyme
• 50g cold butter
• Extra virgin olive oil
• Salt, white pepper

Method

1. Fillet the bass into 4 fillets; make stock from the bones.
2. Cube 2 fillets; sauté 1 min in oil; reserve.
3. Sauté the other 2 fillets whole 2 min per side; reserve.
4. Sweat shallot in oil.
5. Toast rice and deglaze with Vermentino.
6. Add hot stock for 14 min.
7. 5 min from end, fold in lemon juice and the cubed bass.
8. Manteca off heat with cold butter, lemon zest and thyme; serve with a whole fillet atop each plate.

Wine pairing

Vermentino di Sardegna or Etna Bianco: aromatic Mediterranean whites.

Common mistakes

• Skipping the bone stock (the aromatic heart).
• Overcooking the bass (dries).
• Adding Parmigiano (taboo with fish).