Grilled Seabass with Porcini Mushroom

Preparation Time: 10 Minutes

Cooking Time: 45 Minutes

Serves: 4

Ingredients:

• 4 seabass fillets
• 1½ litres vegetable stock
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 2 celery sticks, finely diced
• 90g parmesan, finely grated
• 4 tbsp olive oil
• 30g unsalted butter
• 300g arborio risotto rice
• 400ml dry white wine
• 150g dried porcini mushrooms, rehydrated and liquor reserved
• 100g fresh wild mushrooms
• 2 tbsp chives, chopped

Method:

1. Heat the olive oil in a heavy-bottomed pan on a medium heat. Add in the onion, celery, and garlic and stir until softened but not coloured.
2. Turn up the heat and add the arborio rice. Stir well until the rice looks slightly translucent. Pour in the white wine and continue to mix.
3. Once the rice has absorbed the wine, ladle in the vegetable stock with a generous pinch of salt. After each ladle of stock, stir well until it has absorbed before adding the next. This should take around 20 minutes.
4. Once the rice is al dente, add the porcini mushroom liquor and stir until fully absorbed. Then remove from the heat, stir in the butter and parmesan, and cover.
5. In another frying pan, heat a generous drizzle of olive oil on a medium to high heat and cook the porcini and wild mushrooms until golden. Then add into the risotto and stir through.
6. Add a little more oil to the pan and place in the seabass fillets. Fry on a medium heat for 5 minutes. Then transfer to the grill for a further 4 minutes until firm to the touch.
7. Divide the risotto into four portions and place a seabass fillet on top of each one. Sprinkle over the chopped chives to finish.