Gallinella Risotto

Ingredients for 4 people:

• Sea bass (or rockfish) 600g (approximately)
• Tomato passata 300g
• Extra virgin olive oil 40g
• Garlic 2 cloves
• Parsley 10g
• Rice 320g
• Parmesan cheese 50g
• Salt to taste

Instructions:

Preparing the sea bass: Remove the scales, wash the fish under running water, remove the guts and rinse. Now fillet the fish and remove the smaller bones using special kitchen pliers. Save the scraps for the broth and put the fillets in the refrigerator. They will be used to finish the dish.

For the sea bass soup: In a saucepan, pour extra virgin olive oil, 2 cloves of garlic, parsley, the scraps from cleaning the fish, and black peppercorns. Add the tomato passata and cover everything with water. Simmer for about 2 hours, then filter everything through a fine-mesh sieve and set aside.

Preparing the risotto: In a saucepan, put the rice and toast it for a few minutes, then cook it with the previously prepared sea bass broth. Once the rice is cooked, turn off the heat and stir in the extra virgin olive oil and Parmesan cheese. Adjust the salt if necessary.

Plating the risotto: On a flat plate, place the risotto and garnish with the sea bass fillets seasoned with a drizzle of extra virgin olive oil and a small grating of lemon. Enjoy!