Risotto With Sea Bass, Lemon And Rocket

Preparation:

Preparation: Wash and clean the sea bass well, depriving them of the entrails. In a saucepan, boil 2 liters of salted water with half an onion, the carrot, the tomato, the celery, the parsley, the crushed garlic cloves, half a glass of white wine and a few grains of white pepper. Dive in the sea bass and boil them for about 15 minutes. Gently drain the fish with a slotted spoon, strain the broth through a fine mesh strainer and keep it warm to one side for cooking the risotto. Get all the pulp from the fish and divide it into small pieces. In a casserole dish, preferably earthenware, fry the remaining finely chopped onion with 3 tablespoons of olive oil; then add the rice and let it toast, stirring constantly. Pour in the remaining white wine and let it partially evaporate. Cover with two-three ladles of fish stock. Continue cooking over low heat, adding boiling stock and stirring constantly. Add the grated lemon zest and the filtered juice to the cream. Mix the pieces of sea bass with a pinch of salt and pepper, mix the sauce with the almost cooked risotto, add the roughly chopped rocket and mix. Turn off the heat and let it rest for a few seconds before serving.