Risotto with Vegetable Ragù and Pan-Seared Sea Bass with Sage

To prepare risotto with vegetable ragù and pan-seared sea bass with sage, first, focus on cleaning the sea bass: first, after washing it thoroughly, scale it from the tail towards the head with a scaler 1 or a sharp knife, then with a pair of scissors make a cut from the belly up to under the head 2. Remove the innards with your hands 3.

Rinse under running water to remove residues and blood parts 4, then, with a sharp knife, cut off the head 5 and make a deep incision along the spine, always proceeding in the same direction, separate the fillet from the bone 6, then turn the fish and repeat the same operation.

Remove the central bone from the flesh 7 and use tweezers to remove any remaining bones 8. Then, remove the skin from the sea bass with a very thin knife, sliding it parallel to the fillet 9, and set aside both the fillets and the fish scraps, namely the head, central bone, and fins.

Now prepare the fish stock, which you will use to cook the risotto: clean and peel an onion and cut it into quarters, then take a leek, remove the ends and green leaves, and cut it into rings. In a pot, melt the butter, then add the leek, onion, the garlic 10 and let them wither for about 5 minutes. Add the fish scraps 11 and let them brown for a couple of minutes, this way the base will become flavorful; remember to stir continuously so that the fish does not stick to the pot. Deglaze with the white wine 12,

and once all the alcohol has evaporated, add the water gradually 13 to cover the fish scraps, then add the peppercorns and parsley leaves 14, then add a pinch of salt and let it simmer for 60 minutes on low heat 15.

Occasionally skim with the help of a skimmer 16, always remembering to rinse the skimmer in clean water each time you repeat the operation. Once cooking is complete, strain the broth using a fine-mesh sieve 17, to remove the fish scraps used to flavor the stock. Now focus on the vegetables: chop the scallion 18,

and proceed by cutting the zucchini into cubes of about half an inch 19, and the carrots 20. Also cut the green beans into small pieces of about 1 inch 21.

Then take a large frying pan, pour in the oil and then add the scallions 23, let them brown for a few minutes, and first the green beans and then the carrots. Then add the zucchini, and cook your vegetables for 3-4 minutes 24. Then pour in the rice 25,

stir and deglaze with the white wine 25; Once the alcohol has evaporated, start adding a ladle of the fish stock to the rice 26, being careful to add the next one only once the first is almost completely absorbed. Salt and pepper 27.

Only at the end of cooking, turn off the heat and add the butter to cream the risotto 28. While your risotto is cooking, cut the sage into strips with a knife 29, and place them in a pan with a drizzle of oil and the sea bass fillets 30.

Cook the sea bass for a couple of minutes per side 31, adjust the salt and pepper, and once cooked, cut it into strips 32 and add it to the risotto. Your risotto with vegetable ragù and pan-seared sea bass with sage is ready 33!