Venere rice risotto with avocado and sea bass carpaccio

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).

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.

Peel the avocado, remove the pit, and cut into 1 cm cubes.

Add butter and a teaspoon of olive oil, grated parmesan to the risotto; mix thoroughly.

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.