Recipe for preparing sea bass risotto cooked in a pan with fish broth, among the ingredients are peas, dried mushrooms and tomatoes.
Ingredients for 4 portions
- 5 peeled tomatoes
- 1 dl extra virgin olive oil
- 1 liter fish broth
- 50 g fresh shelled peas
- 300 gr carnaroli or arborio rice
- 500 gr sea bass fillets
- 20 gr dried mushrooms
- 1 onion
- half carrot
- 1 stalk of celery
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- 1 sprig of parsley
- salt
How to cook sea bass risotto
Soak for 30 minutes, using warm water, the dried mushrooms, clean, wash and chop onion, carrot and celery, then wash the sea bass fillets and then dry them, dabbing them with kitchen paper, after cutting them into small pieces.
Put a pan on the fire, containing the chopped vegetables, the mushrooms squeezed and finely chopped, the shredded tomatoes and the oil, then heat everything and leave to fry for about ten minutes on low heat.
Add the rice, mix and let it flavor, waiting for a minute, stirring constantly, then sprinkle with a ladle of boiling broth.
As soon as this has been absorbed, pour another one and so on until the rice is cooked, after about 15 minutes. When there are ten minutes to the end of cooking, add the sea bass and peas, then adjust the salt.
At the end, the rice must be slightly brothy, divide into preheated portion dishes and sprinkle with the chopped parsley before serving.
