Sea bass and cherry tomato risotto

Ingredients

For 1 serving

• Carnaroli rice65 g
• Sea bass150 g
• Cherry tomatoes120 g
• Garlic1 clove
• Fish stock400 ml
• Extra virgin olive oil10 g
• Basil5 g
• Lemon zest1 g
• White wine40 ml
• Saltto taste

Contains: fish, celery, sulphites,

In season: June – September

Method

1. Heat the fish stock in a small pan and keep it hot over the lowest heat. Skin the sea bass fillet, pull out the bones with tweezers and cut it into cubes of about 2 cm. Wash and halve the cherry tomatoes; peel and crush the garlic.
2. Heat the olive oil with the garlic in a saucepan over medium heat for a minute, until it sizzles; add the tomatoes with a pinch of salt and cook for 3 minutes, until they start to collapse. Discard the garlic.
3. Add the rice and toast it for 2 minutes, stirring; deglaze with the white wine and let it evaporate.
4. Cook for 15 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; taste and adjust the salt.
5. Add the sea bass and cook for another 3 minutes, stirring gently so it doesn't break up, until the fish is white and opaque and the rice al dente.
6. Off the heat, finish with torn basil and grated lemon zest; rest for a minute and serve.