Striped Bass and Mushroom Risotto
November 13, 2008
It was been raining steadily all day and I’ve been in the mood for risotto. Done properly, risotto can be stick-to-your-ribs good and perfect for a dreary day like today. I came across this recipe in the RSVP restaurant recipe section of the November 2008 Bon Appétit (one of my favorite features in the magazine). The recipe calls for fairly basic ingredients, all of which make for a classic risotto. I liked the idea of pairing it with fish since fish always seems like a good idea to me.
I used oyster and shiitake mushrooms for this recipe.
Striped Bass with Mushroom Risotto (adapted from San Diego’s Quarter Kitchen’s recipe in Bon Appétit)
6 C. low salt chicken broth
1/2 C. (1 stick) butter, divided in half
3 + 3 Tbs. shallots
1 clove garlic, minced
12 oz. assorted wild mushrooms (chanterelle, crimini, or shiitake)
1 3/4 C. arborio rice
1 C. dry white wine
1/3 C. chopped Italian parsley
1/3 C. Parmesan cheese (plus more to taste)
3 Tbs. olive oil
4 5 oz. striped bass fillets
Simmer broth in medium saucepan and keep warm. Melt 1/4 C. (1/2 stick) of butter in large skillet over medium-high heat. Add 3 Tbs. shallots, garlic, and the mushrooms. Sauté until mushrooms are soft (about 10 minutes). Season with salt and pepper.
Melt 1/4 C. (1/2 stick) in another heavy large saucepan over medium-high heat. Add 3 Tbs. shallots, sauté until soft, about 2 minutes. Add rice and stir for 1 minute.
Add wine and stir until almost dry, about 4 minutes. Add 1 C. warm broth and simmer for 2 minutes, stirring occasionally. Add 2 C. broth and simmer 4 minutes, stirring occasionally. Add 2 C. broth, mushroom mixture, parsley, and 1/3 C. cheese. Simmer until creamy and rice is tender, but still firm to bite, about 8 minutes. Season with salt and pepper.
Meanwhile, set oven on broil. Add oil to ovenproof skillet on high heat. Sprinkle fish with salt and pepper and cook, skin side down until skin is crisp (about 4 mintues).
Transfer skillet to oven and broil about 6 inches from heat for about 4-6 minutes until fish is cooked through.
Serve risotto with more parmesan cheese to taste and top with fish. I drizzled with risotto with a truffle olive oil – mmmm.