Panfried Seabass with Risotto Milanese and Crispy Prosciutto
I love risotto. Not just how deliciously comforting and versatile it is, but the whole process of making it. There is something about making something with minimal chopping which just requires you to stand and stir for a while which is weirdly mindful and relaxing (of course a glass of wine, some good music and good company helps too). Saffron milanese is up there with some of my favourite risottos. Rich and silky smooth with butter, plenty of parmesan and a touch of saffron, it is beautiful just on its own but also works particularly well with a piece of panfried seabass. Some crispy parma ham shards, fresh dill and a touch of lemon completes the recipe.
Serves 4
For the risotto, fry a finely chopped onion and fennel bulb (optional) over a medium heat for 8-10 minutes in 1 tbsp olive oil and a generous knob of butter until softened, you do not want them to get any colour. Add 300g risotto rice and toast the rice grains in the butter for 3 minutes until the grains start to go translucent at the edges. Turn up the heat and add 150ml white wine. Reduce until almost no liquid remains.
Add 700ml chicken stock to a pan with a pinch of saffron. Heat gently. Once the white wine has all but evaporated, start to add a ladleful of stock at a time until the rice is cooked but still has some bite to it. Simmer gently for 15-20 minutes, adding more stock after each addition has been absorbed.
Preheat the oven to 180C fan/200C. Meanwhile, lay a packet of prosciutto slices over a wire rack on a baking tray and cook in the oven for 8-10 minutes until the prosciutto is crispy. Set aside.
Heat a nonstick frying pan over a high heat. Pat the seabass fillets dry with kitchen paper and season generously on both sides. Add 1 tbsp of vegetable or rapeeseed oil to the pan and fry the seabass skin side down for 3-4 minutes until golden and crispy. Turn the fillets over and add a knob of butter and good squeeze of lemon. Baste the fish for the final 30 seconds of cooking.
Once the rice is cooked to your liking, add 50g butter and 75g grated parmesan. Stir until the butter and cheese has completely melted. Taste and season. Leave the risotto to rest with a lid on the pan for two minutes before serving topped with the panfried fish, crispy prosciutto shards and some fresh dill sprigs.