Sea Bass with Pistachio and Dill Crust

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Florence

ingredients

• First prepare the peas. Bring a medium pot of salted water to a full boil. Add the peas and cook for 90 seconds. Strain and immediately place into an ice bath to stop the cooking process. Once cool strain well. Place half the peas into a small chopper or blender, add 1 tablespoon extra virgin olive oil and 1 tablespoon vegetable or chicken stock. Puree until smooth, season with salt and pepper and set the puree and the whole peas aside.
• 2. Place olive oil in a medium saucepan over medium heat. Sweat onion for about 5 minutes, until soft and translucent. Add garlic and cook for one minute. Add rice and stir fry for another 2-3 minutes until rice is well coated with olive oil. Reduce heat to medium-low.
• 3. Add white wine, give it a stir and cook until the liquid has evaporated. Add one cup of hot stock, salt and pepper and stir regularly until most of the liquid has evaporated.
• 4. Add another 1/2 cup of stock and continue stirring frequently, adding 1/2 cup of broth every time most of the liquid in the rice has evaporated. The stock must be hot at all time when added to rice.
• 5. The risotto will take approximatively 30 minutes to cook. The rice grains should be firm but the risotto texture should be soft and creamy. You will need 4 to 5 cups of stock in total but the exact quantity will depend on the absorption rate. Be prepared to use more stock if necessary.
• 6. When risotto is ready stir in reserved pea puree and whole peas. Add in grated Parmigiano and butter, and stir until incorporated. Add lemon juice and adjust seasoning with salt and pepper as necessary. Ladle into individual bowls, top with shaved Parmigiano and serve immediately.

directions

Source: Florence Quinn