How to cook risotto with sea bass fillet, an easy recipe, which includes, among the necessary ingredients, dried mushrooms, tomatoes and peas, with parsley flavor.
Ingredients for 4 people
- 300 gr carnaroli or arborio rice
- 500 gr sea bass fillet
- 20 gr dried mushrooms
- 1 onion
- half carrot
- 1 stalk of celery
- 5 peeled tomatoes
- 1 dl extra virgin olive oil
- 1 liter fish broth
- 50 g fresh shelled peas
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- 1 sprig of parsley
- salt
Preparation of risotto with sea bass fillet
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.
