Octopus Risotto with Sea Bass Fillet

Ingredients

For one serving:

• 120 g rice
• 100 g boiled octopus
• 150 g sea bass fillet
• 200 ml fish stock
• 10 g butter
• 50 ml olive oil
• parsley
• 1/2 onion
• 1 clove garlic
• 50 ml white wine
• 1 tsp grated cheese (ribanac)
• a few drops of lemon juice

Preparation

Risotto base:

Rinse the rice. Sauté the garlic and onion in olive oil. Add the rice, glaze it, and deglaze with white wine. Add the stock and cook until it evaporates (the rice should be about 3/4 cooked).

Briefly sauté* the sliced octopus in olive oil. Add the prepared rice and cover with stock. Finish the risotto with butter, olive oil, grated cheese, chopped parsley, and lemon zest.

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