John Myers
Chorizo risotto with Sea Bass
The perfect chorizo risotto with sea bass recipe with a picture and simple step-by-step instructions.
- 1,5 Pc. Chilli pepper
- 350 g Chorizo sausage
- 1,5 l Chicken broth
- 3 Pc. Scarlet
- 2 Pc. Garlic cloves
- 80 g Finely grated Parmesan
- 50 g Parmesan shaved
- 80 ml Olive oil
- 400 g Risotto
- 250 ml White wine
- 80 g Butter
- Parsley
- Salt
- Pepper
- Nutmeg
- Chilli threads
- 2 Pc. Sea bass fillet
- Bring the vegetable stock to the boil. Peel the chorizo, cut into cubes and then fry briefly. Finely chop shallots, garlic and chilli and sauté in garlic oil.
- Add rice and cook until translucent while stirring. Deglaze with white wine. Add the chorizo cubes. Pour about 0.5 l of the stock and simmer until the liquid is almost gone. Repeat the process until the broth is used up. Always stir well. Season the risotto with salt and pepper. Add the parsley, Parmesan and butter to the risotto.
- Finally, prepare the fish. Carefully cut lengthways into the fillet piece. Sear the fish in a pan in a little olive oil. Press the fillets on the bottom of the pan for 20 seconds.
- After about 2 minutes, halve the temperature and watch the cooking progress. As soon as the fish is 2/3 cooked (you can tell when the glassy fillet turns white), turn the fillets and move the pan to one side. The residual heat cooks the fish. Season with a little sea salt and serve skin-up.
- Place a piece of fish on the risotto and decorate with chilli threads.
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