Venere rice risotto with avocado and sea bass carpaccio
1 serving
45 minutes
Black Venere rice is an Italian product and has nothing to do with Asian wild rice, so we do not recommend replacing it with any other rice. Recipe by William Lamberti.
1
Boil the rice in salted water for twenty-five minutes, drain the water, then pour chicken broth into the rice and cook, stirring, until the rice absorbs all the broth (this will take ten to fifteen minutes).
- Rice to Venus: 100 g
- Salt: to taste
- Chicken broth: 100 ml
2
While the risotto is being prepared, make carpaccio from sea bass. For this, trim all the fat from the fillet (very fresh), then slice the fish into thin pieces - about a millimeter - with a narrow and very sharp knife.
- Sea bass fillet: 30 g
3
Peel the avocado, remove the pit, and cut into 1 cm cubes.
- Avocado: 1 piece
4
Add butter and a teaspoon of olive oil, grated parmesan to the risotto; mix thoroughly.
- Butter: 10 g
- Olive oil: 1.5 teaspoon
- Grated Parmesan cheese: 10 g
5
Place the risotto on a plate, top with slices of fish and cubes of avocado, sprinkle with crushed pink pepper, and finally drizzle with olive oil.
- Sea bass fillet: 30 g
- Avocado: 1 piece
- Pink pepper: 2 pieces
- Olive oil: 1.5 teaspoon