Ingredients

Servings 6

• 2 lb sea bass
• 1 lb Vialone nano rice
• 100 stalks butter
• oil
• dry white wine
• ½ shallot
• 1 bay leaf
• leaf of thyme, fresh
• parsley
• salt and pepper

Preparation

30 minutes preparation + 20 minutes cooking

Clean and scale the sea bass, boil it in lightly salted water and flavor with a few peppercorns. When it is almost cooked, remove the fish from the water, and pulp it into pieces. Put the head, skin and bones into the cooking liquid to obtain a fumet (fish stock), adding also a bay leaf and some thyme leaves. Sauté half a shallot, chopped, in butter and oil, toast the rice well and then add the stock. Halfway through cooking, pour in the dry white wine and allow to evaporate. Add the sea bass flesh, carefully prepared without bones. When cooked, turn off the heat and cream with one or two knobs of butter and a little fresh chopped parsley. Serve hot.