Recipe Name: Risotto with Vegetable Ragù and Pan-Seared Sea Bass with Sage
Category: First Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arborio Rice | 320g |
| Sea Bass (Branzino) | 550g |
| Zucchini | 200g |
| Green Beans | 200g |
| Carrots | 200g |
| Spring Onions (Cipollotti) | 200g |
| Butter | 20g |
| Extra Virgin Olive Oil | 30g |
| Salt (fine) | To taste |
| Black Pepper | To taste |
| Sea Bass Scraps (head, bones, fins) | – |
| Leek | 70g |
| White Onions | 70g |
| Butter | 50g |
| White Wine | 50g |
| Parsley | 10g |
| Garlic | 1 clove |
| Black Peppercorns | To taste |
Instructions:
To prepare the Risotto with Vegetable Ragù and Pan-Seared Sea Bass with Sage, the first step is cleaning the sea bass. After washing it thoroughly, use a fish scaler to remove the scales from the tail to the head. Next, remove the fish’s internal organs, rinse under cold water to eliminate any blood or residue. With a sharp knife, cut off the head, then flip the fish and repeat the same process.
Carefully remove the central bone from the fish fillet. Use a thin knife to peel off the skin by running the knife parallel to the fillet, being careful to preserve the delicate texture. Set the fillets aside for later use. Keep the fish scraps such as the head, bones, and fins, as these will be used to prepare the broth.
Now, let’s prepare the vegetable broth. Start by peeling and chopping the white onion into quarters. Trim the ends and leaves of the leek and slice it into rounds. In a large pot, melt the butter, then add the leek, onion, and garlic. Allow the mixture to cook until the alcohol evaporates, then slowly add water, along with a pinch of salt. Let the broth simmer over low heat for about 60 minutes, occasionally skimming off any foam. Make sure to rinse the skimmer under clean water between each skimming to avoid contaminating the broth. After the broth is ready, strain it through a fine-mesh sieve to remove any remaining fish scraps.
Next, let’s focus on preparing the vegetables. Finely chop the spring onions and cut the zucchini and carrots into small cubes, approximately half a centimeter each. Chop the green beans into pieces around 1 cm in length.
Heat a large skillet over medium heat and pour in the extra virgin olive oil. Add the chopped spring onions and let them sauté for a few minutes. Then, add the green beans and carrots, followed by the zucchini. Continue to cook the vegetables for 3-4 minutes, stirring occasionally.
Once the vegetables are tender, add the Arborio rice to the pan. Stir the rice to combine with the vegetables, then deglaze the pan by adding the white wine. Be sure to allow the wine to be absorbed by the rice before adding more. Continue adding the vegetable broth little by little, stirring frequently, until the rice is cooked al dente and creamy. Season with salt and black pepper to taste. Once the rice is ready, turn off the heat and stir in the butter to finish off the risotto.
While the risotto is nearing completion, prepare the pan-seared sea bass. Slice the sage into thin strips and heat a pan with a drizzle of olive oil. Add the sea bass fillets to the pan and cook for about two minutes per side, or until the fish is golden and cooked through. Season with salt and pepper as desired. Once the fish is cooked, cut it into small strips.
Finally, plate the risotto and top it with the freshly pan-seared sea bass. Garnish with chopped parsley and a sprinkle of black pepper. Serve immediately, and enjoy this rich and flavorful Italian dish!
Tips and Variations:
- For a lighter option, you can opt for vegetable broth instead of using fish scraps to make the broth.
- If you prefer a more intense seafood flavor, consider adding shrimp or scallops to the risotto.
- You can substitute the sea bass with another firm fish, such as cod or tilapia, for a slightly different texture.
