Sea Bass Risotto: The Art of Fine Dining Cooking

sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod and tilapia are more affordable while still providing a mild flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine maintains flavor without alcohol; chicken broth is budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories; pecorino is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy; margarine is a cost-effective alternative.

Fillet the sea bass, keeping the meat for later and using the bones for stock.

Make stock by cooking fish bones with vegetables, bay leaves, and spices in water for about 1 hour.

Slice beetroot thinly using a mandolin and dry with paper towels.

Deep fry beetroot at 140°C until crispy, about 1 minute, then season with salt.

Sweat chopped shallots in olive oil for 1 minute on medium heat.

Add arborio rice and seal for 1 minute before deglazing with white wine.

Season with coriander powder and add fish stock gradually while cooking until rice is soft.

Pan-fry the sea bass fillet skin-side down on medium heat until crispy, then flip and cook for another 30 seconds.

Finish the risotto with fresh lemon zest and butter, checking seasoning for salt before plating.

Plate the risotto with peas and lemon zest, top with the crispy sea bass fillet and beetroot chips, and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens