members recipes

Ingredients
Serves 2
Ingredients: 3 fillets of sea bass (2 with skin and 1 without skin cut into cubes)
a handful of chopped pistachios
1 teaspoon fresh lemon zest, finely chopped
juice of ½ lemon
salt
two cups of fish stock (homemade if possible)

2 handfuls of rice Vialone nano
half a glass of dry white wine
1 shallot, finely chopped

1tbsp Evo oil
a knob of butter
6 clean shrimp

A handful of chopped parsley

Method
How it works: Combine the lemon zest, pistachios and a pinch of salt. Cut the2 fillets with the skin into half . Cover the four small fillets with the mixture and set aside. In a saucepan, heat 1 tbsp olive oil add chopped shallot, cook until soft and then add wine. Add the rice, and allow it to toast, stirring, for one or 2 minutes. Pour the wine, raise the heat, and let the wine evaporate. Keep your fish stock warm, ladle one cup into the rice, and stir. Keep on adding a little stock at a time, stirring continuously until the rice is tenderly cooked, this should take about 15 minutes. Few minutes before rise done add sea bass cubes and shrimps . keep stir gently. Finally, take the risotto off the heat, add nub of butter and lemon juice , and stir well until you get a rather creamy consistency. Add part of parsley, and let it rest for a couple of minutes before serving. Gently fry the 4 sea bass fillets in Evo oil on both side and serve with rice and sprinkle parsley.