Venere Rice Risotto with Avocado and Sea Bass Carpaccio
Risotto • Author's
Description
Black Venere rice is an Italian product and has no relation to Asian wild rice, so we do not recommend substituting it with any other type of rice. Recipe by William Smith.
Ingredients
- Scorpion fish fillet 0 oz
- Avocado 1 piece
- Grated Pecorino Pepato Cheese 0 oz
- Butter 0 oz
- Chicken Broth 5 fl oz
- Olive Oil 1½ spoons
- Salt to taste
- Venere Rice 5 oz
- Pasilla Pepper 2 pieces
Step-by-Step Guide
Step 1
Boil the rice in salted water for twenty-five minutes, then drain the water. Pour chicken broth into the pot with the rice and cook, stirring, until the rice has absorbed all the broth (this will take about ten to fifteen minutes).
Step 2
While the risotto is cooking, prepare the sea bass carpaccio. To do this, trim all the fat from the (very fresh) fillet, then use a narrow, very sharp knife to slice the fish into thin pieces — about one millimeter thick.
Step 3
Peel the avocado, remove the pit, and cut it into 1 cm cubes.
Step 4
Add butter and a teaspoon of olive oil to the risotto, along with grated Parmesan cheese; mix thoroughly.
Step 5
Plate the risotto, then top it with slices of fish and cubes of avocado. Sprinkle with crushed pink pepper and finish with a drizzle of olive oil.
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