Ingredients Jump to Instructions ↓

  1. For Cauliflower Risotto

  2. 5 cups 1185ml Chicken stock or low sodium canned broth

  3. 3 tablespoons 45ml Unsalted butter

  4. 1 tablespoon 15ml Olive oil

  5. 1/3 cup 20g / 0.7oz Minced peeled onion

  6. 2 Garlic cloves - peeled and minced

  7. 1 1/2 cups 240g / 8 1/2oz Aborio rice

  8. 1/2 cup 118ml Dry white wine

  9. 2 cups 292g / 10oz Cauliflower florets - rinsed under cold

  10. Water and dried

  11. Kosher salt - to taste

  12. 1/3 cup 48g / 1.7oz Freshly-grated Parmesan cheese

  13. White truffle oil - to taste

  14. Veal demi-glace - as needed

  15. For The Bass

  16. 4 Skin-on striped bass fillets - (6 oz ea)

  17. Salt - to taste

  18. Freshly-ground black pepper - to taste

  19. 3 tablespoons 45ml Unsalted butter, softened

Instructions Jump to Ingredients ↑

  1. Place the chicken stock in a pot and bring to a steady simmer.

  2. In a heavy, 4-quart pot, melt the butter over medium heat. Add the olive oil, onion and garlic, and saute, stirring, for 1 1/2 to 2 minutes, or until the vegetables are soft. Do not brown. Add the rice and stir to coat well. Continue to cook, stirring for 1 minute, to heat the rice through. Add the white wine and increase the heat to bring the liquid to a boil. Add the cauliflower, salt, and pepper to season, reduce heat to medium, and stir to combine well.

  3. Make additions of 1/2 cup of hot chicken stock at a time, stirring each addition continuously until the chicken stock is fully absorbed. Continue making the additions until all the chicken stock is used, total cooking time approximately 15 minutes.

  4. Taste to make sure rice is al dente. Stir in Parmesan cheese, reduce heat to low and cover. Serve immediately.

  5. For the Bass: Place a saute pan over very high heat. Season the fillet with salt and pepper; brush each fillet generously with butter (room temperature) onto the skin side only. Place the fillet into the hot pan, butter-side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 to 5 minutes. Flip fillet and serve with risotto.

  6. To serve: Mound risotto in the center of a warm plate and surround with a little demi-glace. Drizzle with truffle oil. Place bass onto the risotto mound and serve immediately.

  7. This recipe yields 4 servings.


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