Sophia Freeman - Risotto State of Mind: The Best Risotto Cooking Techniques

Simple and delicious! This sea bass and vegetable risotto is simply amazing!

If youre looking for an innovative way to serve fish, try this risotto. Its tasty and flavorful and everything you need for a perfect dinner in good company.

Yield: 4 people

Preparation Time: 2 hours

Ingredient List:

• 12 oz. Arborio rice
• 2 whole sea bass fish
• 2 zucchinis
• 7 oz. green beans
• 4 carrots
• 2 white onions
• 1 stick of butter
• cup white wine
• 2 tablespoons extra virgin olive oil
• a pinch of salt and pepper

For the fish broth:

• 1 celery
• 1 onion
• 1 tablespoon chopped parsley
• 1 garlic clove
• cup white wine
• 1 stick of butter

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Procedure:

. Begin by preparing the fish: cleanse the fish scales, then scoop out the insides and cut off the head and tail.

. Keep the head, tail and fins aside.

. Cut the rest of the fish in halves and set the fish fillets aside.

. In a large pot, chop one onion, the celery and the garlic, then fry them in 1 stick of butter.

. Add the head, tail and fish fins as well and cook for a couple minutes (stir often).

. Add the white wine and cook until the alcohol evaporates.

. Start adding about 4 cups of water and bring the broth to a boil.

. Add the chopped parsley, salt and pepper to taste and boil everything for about 1 hour.

. When the broth is done, filter it and keep the liquid aside.

. Next, start preparing the risotto by chopping the zucchini, carrot, green beans and onions.

. Fry the vegetables in olive oil for a few minutes and then add the rice.

. After toasting the rice for a couple minutes, add the white wine and cook until the alcohol evaporates.

. Start adding the fish broth now, 1 ladle at a time, until all the liquid is absorbed.

. When the risotto is done, take it off the flame and mix in the butter, salt and pepper the taste.

. Next, fry the fish fillets in a pan with some olive oil until done on both sides.