Recipe - Red Chile-Crusted Sea Bass Wclammusselcalamari Risotto 2

Heat 2 TBSP olive oil in a heavybottomed saucepan. Add shallots and sweat
until just soft (abt. 1 min.); stir in Arborio rice. After 2 min., add 1/4
cup reserved fish stock; stir until incorporated. Continue adding fish
stock in One fourth cup increments, stirring and simmering until rice is al dente.
Remove from direct heat. Stir in cheese and keep warm.

Heat 1 TBSP olive oil in saute pan over medium heat. Add calamari and
saute just until tender (abt. 2 min.). Reserve.

Fold reserved clams, mussels, and calamari into risotto. Add herbs and
keep warm.

Heat One fourth cup olive oil in a skillet over medium heat. Add sea bass fillets
and saute just until done. Keep warm.

To serve, spoon risotto in the center of a large warm plate. Ladle
blackened tomato/chipotle sauce around. Top each with a sea bass fillet.

To scale up: scale up in direct proportion.

Recipe By : and...Blackened Tomato/Chipotle Sauce

Posted to CHILEHEADS DIGEST V3 #164

Date: Wed, 20 Nov 1996 19:25:45 0600

From: "Dead.Can.Dance" rael@ebicom.net

NOTES : frm. Food Arts/May/95 rec. frm. Exec. Chef Mark Kiffin, Coyote
Cafe, Santa Fe and Las Vegas