STRIPED BASS WITH MUSHROOM RISOTTO

STRIPED BASS WITH MUSHROOM RISOTTO image

Categories Fish

Yield 6 people

Number Of Ingredients 17

Sauce:
3 8oz bottles clam juice
1 cup heavy cream
1/2 cup dry white wine, divided
Mushroom risotto:
6 cups chicken broth
1/2 cup butter,divided (1 stick)
6 T chopped shallots,divided
1 garlic clove, chopped
12 oz assorted wild mushrooms, diced
1 3/4 cups arborio rice
1 cup dry white wine
1/3 cup italian parsley, chopped
1/3 cup grated parmesan cheese
Fish:
3 T olive oil
6 5oz striped bass fillets with skin

Steps:

Sauce - boil all ingredients in large saucepan until reduced to 2/3 cup, about 15 minutes. Season with salt and pepper. Mushroom risotto - simmer broth in medium saucepan; keep warm. Melt 1/4 cup of butter in large skillet of medium high heat. Add 3 tablespoons shallots, garlic and all mushrooms; saute until mushrooms are soft. Season with salt and pepper. Melt 1/4 cup butter in another heavy saucepan over medium high heat. Add 3 tablespoons of shallots; saute until soft, about 2 minutes. Add rice and stir for 1 minute. Add wine and cook until almost dry about 4 minutes. Add 1 cup of broth; simmer for 2 minutes, stirring occasionally. Add another cup of broth; simmer for 2 minutes, stirring occasionally. Add 2 cups of broth, simmer for 4 minutes, stirring occasionally. Add 2 cups of broth, mushroom mixture, parsley and 1/3 cup cheese. Simmer until creamy and rice is tender, but still firm to bite, adding more broth broth by 1/4 cup amounts if dry, stirring often, about 8 minutes. Season with salt and pepper. Fish - heat oven to 400F. Divide oil between 2 heavy ovenproof skillets; heat over high heat. Sprinkle fish with salt and pepper. Cook skin side down until skin is crisp, about 4 minutes. Transfer skillets to oven without turning fish. Bake until cooked through, about 4 minutes. Rewarm sauce. Using handheld mixer or whisk, beat until slightly thickened and foam begins to form. Divide risotto among plates. top with Fish, skin side up. Drizzle with sauce and serve.