2024 Sauvignon Blanc dry

Ingredients

• 4 piecesSea bream fillets with skin
• 300 gRisotto rice (e.g., Carnaroli)
• 2 stalksLemongrass
• 500 gGreen asparagus
• 850 mlVegetable stock
• 2 piecesShallots
• 1 pieceGarlic clove
• 120 mlDry white wine
• 45 gButter
• 50 gParmesan (freshly grated)
• 1 pieceLime (organic)
• 3 tbspOlive oil
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Bruise the lemongrass with the back of a heavy knife to release the essential oils and very finely chop the soft lower part. Finely dice the shallots and garlic as well.
2. 2Heat the vegetable stock in a separate saucepan and keep it at a constant simmer over low heat.
3. 3Melt one tablespoon of butter in a wide saucepan. Sauté the shallots, garlic, and lemongrass until translucent. Add the risotto rice and toast briefly until the grains are glossy.
4. 4Deglaze with the white wine and stir until almost completely absorbed. Gradually add the hot stock a ladle at a time, stirring constantly. Only add more liquid once the rice has absorbed the previous portion.
5. 5While the risotto is cooking, trim the woody ends of the asparagus. Peel the lower third of the stalks and cut into bite-sized pieces. Sauté in a pan with a little olive oil for about 6 minutes until al dente.
6. 6Rinse the sea bream fillets and pat dry. Score the skin side twice with a sharp knife. In a pan with olive oil, sear skin-side down for about 4 minutes until crispy. Turn briefly and immediately remove the pan from the heat.
7. 7Once the rice is cooked but still has a slight bite after about 20 minutes, stir in the remaining butter, Parmesan, lime zest, and a squeeze of lime juice.
8. 8Serve the creamy risotto in deep plates, top with the sautéed asparagus, and place the sea bream fillet on top with the crispy skin side facing up.