Sea bass risotto

Preparation:

Preparation: Scale the sea bass, gut it, wash it thoroughly and boil it, adding pepper and a little salt to the cooking water. When it is cooked, remove the meat from it and cut its meat into small pieces. Put the head and bones back into the cooking water, add the bay leaf and garlic and cook until you obtain a reduced stock. Chop the shallot and brown it in a saucepan with the butter and oil. Add the rice, the sea bass meat, salt lightly, mix and pour over the boiling fish stock, adding more as the rice absorbs it. Just before removing the risotto from the heat, pour the wine over it and leave it to dry, then add the remaining butter and the Parmesan. Bring the risotto to the table immediately, piping hot.