Sea Bass, Pear and Pecorino Risotto Bowl

Ciao, amici! Let’s get into some good salty, cheesy Italian goodness, allora, allora.

I’ll categorize this bowl in the less healthy category, given the amount of cheese and lack of vegetables. But dang, WORTH IT. It made for quite the Sunday dinner.

Ingredients for 4:

• Sea Bass:

  • 4 Sea bass filets

  • 1/2 cup Parsley

  • Truffle oil

  • Butter (or plant butter)

  • 2 garlic cloves

  • Salt + pepper or salty/herby seasoning

• Risotto

  • 1 carton of chicken or vegetable broth

  • Olive oil

  • 1 onion

  • 2 garlic cloves

  • Splash of dry white wine

  • Small wedge of Pecorino Romano

• Gorgonzola Cream Sauce

  • 1/2 cup of gorgonzola

  • 1/2 cup of half and half or cream

• Porcini Mushrooms

  • 1 dehydrated packet of porcini mushrooms

  • Olive oil

  • Salt + pepper

• 1 Pear

• Extra parsley for garnish

Set up a bowl of (preferably) filtered water, and let your porcini mushrooms re-hydrate for 15 minutes.

Get your onion and get dicing.

Pre-heat your oven to 400 degrees.

Tim took charge of the risotto. We used the whole bag of Sclafani Risotto. This here has a dash of olive oil, splash of dry white wine, a cup or so of chicken broth, diced onions, salt, pepper, and 2 pressed garlic cloves. The key to risotto is to just keep on stirrin’, and keep consistently adding broth once it dries out. Yes, you’re adding the whole carton of broth!

SEA BASS! These were some thick boys. I used this seasoning Tim’s parents got from the British Virgin Islands, hot dang, this is it!

I lightly coated the sea bass in the seasoning, placed 3 slices of plant butter on top, added a few drops of truffle oil to each, and covered in parsley. Then, I wrapped it all up in tin foil. Bake for 20 minutes at 400 degrees.

When you remove, I kept it warm in the tin foil on the counter. There was so much salty juiciness at the bottom. Ay carumba.

This is the recipe on the back of the risotto box. I figured these may be helpful for those wanting a more exact recipe.

I’m also laughing that this says it serves 8, when there was 4 of us. It’s fine, it’s fine.

Heat up a dash of olive oil and throw in your porcini mushrooms with salt and pepper on low heat.

Also on low heat, heat up your 1/2 cup of half and half, and add in your 1/2 cup of gorgonzola. Mix until smooth. Keep on simmer until serving.

SHAVE YOUR PECORINO CHEESE! Add the 1/2 cup (or more, I ain’t stoppin’ you) to your risotto and mix until completely melted.

Slice your pear long ways, and relatively thin. When in your bowl, give it a little extra salt and pepper.

And voila! Plate your dish! Add some fresh parsley and, drizzle your gorgonzola cream sauce, toss on your porcini mushrooms.