Octopus Risotto with Sea Bass Fillet

Ingredients

(for 1 serving):

• 120 g rice
• 100 g cooked octopus
• 150 g sea bass fillets
• 200 ml fish broth
• 10 g butter
• 50 ml olive oil
• parsley
• 1/2 onion
• 1 clove garlic
• 50 ml white wine
• 1 tsp grated cheese
• a few drops of lemon juice

Preparation

For the risotto base:
Rinse the rice in water. Sauté the garlic and onion in olive oil. Add the rice, coat it in oil, and then deglaze with white wine. Add the broth and cook until the broth evaporates (until the rice grains are about 3/4-way done).

Shortly sauté* the octopus that you have cut into pieces in olive oil. Add the cooked rice and cover with the broth. Finish the risotto by topping it with butter, olive oil, grated cheese, chopped parsley, and lemon zest.

Marinate the sea bass fillets in a few drops of lemon juice and olive oil. Season with salt and pepper and sauté on the side with skin.

Serving

Octopus Risotto with Sea Bass Fillet