This is where two very different cultures come together to create a dish that is mouth watering and magical. Risotto is deeply satisfying on its own. Add some beautiful protein with wild Chilean Sea Bass. Recipe is below.
Prep time: 20 minutes
Cook time: 30 minutes
Extra time if roasting your own Chili's
Risotto - Serves 4
1 1/2 cups arborio rice
2 tablespoons unsalted butter
2 tbsp. olive oil
1/2 cup white wine
1/4 tsp. salt, to taste
pinch of pepper, to taste
1onion, finely diced
6 cups of vegetable stock (simmer)
1 tsp lemon zest, grated fine
1/2 cup chopped parsley
2 tablespoons chopped tarragon
Poblano Chili Cream
4-5 roasted poblano chili's, or 4 small cans hatch green chili
1cup freshly grated parmigiana reggiano
1/2 cup Cream fraiche
1/2 cup cashew milk, or other
pinch of sea salt
squeeze of lemon
Method for Poblano Cream ~
If using fresh roasted chili's, peel the skin off, take the seeds out, chop into small pieces.
In a small pot add the cream fraiche, milk, parmigiano, and a pinch of salt. Bring to a gentle boil, and then simmer for 3 minutes, until combined. Let sit for 2 minutes.
Add all the ingredients to a high power blender, or food processor, and blend until it is a creamy puree. Taste for seasoning. Set aside.
Method for roasting your own chili's. Many farmers markets grow poblano chili's
Roast the chili's on an outdoor grill, in the oven, at 450, turning until blacken'd on all sides. About 30-45 minutes. Can be done 2-3 days ahead. Let cool to the touch, then peel, take the seeds out, and chop. Set aside.
Method for Risotto
Melt the butter and olive oil in a large sauté pan, add the onion, and cook over low to medium heat for 5-7 minutes (stirring often) Season with a 1/2 teaspoon of salt.
Add the rice, and stir throughly. Cook rice for 4-5 minutes. We want to toast the rice slightly.
If using, add the white wine to the rice, cook until it is mostly absorbed into the rice.
Begin by pouring 1cup of stock. ( keep stock warm on the stove top) Simmer until stock is almost absorbed, while stirring it into the rice. Keep heat on low -medium and add 1/2 cups of stock slowly until all or almost all 6 cups are entirely absorbed into the rice.
Taste the rice after 20 minutes of cooking. You want the rice to be tender to the bite.
Al Dente. It takes about 30 minutes to cook.
When rice has reached a tender but firm constancy fold in the green chili puree.
Take risotto off the heat. Taste for seasoning. Add fresh herbs and fold in. Add the lemon zest, and fold in. Save some herbs for garnish on top of risotto.
Method for Chilean Sea Bass ~
2-4, 7 oz pieces of wild sea bass, depending on how many you are serving.
1-2 tbsp. extra virgin olive oil for the pan
1/2 tsp. salt for each piece of fish
2 tbsp. unsalted butter to finish cooking the sea bass
fresh lemon to be squeezed on the fish after cooking
In a nonstick large pan heat the olive oil, on medium to high heat. When the pan is hot, add the sea bass, skin side down. Be sure they are not touching, as they will steam. Cook for 5 minutes on the skin side. Turn the fish over, and lower the heat to low, and finish cooking on the other side. Eight minutes for medium rare, nine for medium. Do not over cook the fish as it will dry out.
Add the butter to the pan when flipped over. Tilt the pan and spoon butter over the sea bass until it turns a golden brown. This gives the fish a nutty rich flavor.
Lay the sea bass over the risotto. Add some chopped micro greens to garnish, with a squeeze of lemon.