Striped Bass with Mushroom Risotto

By á-3900

Ingredients

• Sauce:
• 3 8-ounce bottles clam juice
• 1 cup heavy whipping cream
• 1/2 cup dry white wine, divided
• Risotto:
• 6 cups (or more) low-salt chicken broth
• 1/2 cup butter, divided
• 6 T chopped shallots, divided
• 1 garlic clove, chopped
• 12 ounces assorted wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), diced
• 1 3/4 cups arborio rice
• 1 cup dry white wine
• 1/3 cup chopped Italian parsley
• 1/3 cup grated Parmesan cheese plus additional for sprinkling
• Fish:
• 3 T olive oil
• 6 5-ounce stripped bass fillets with skin

Preparation

Step 1

For sauce: Boil all ingredients in large saucepan until reduced to 2/3 cup, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill.)

For risotto: Simmer broth in medium saucepan; keep warm. Melt 1/4 cup butter in large skillet over medium-high heat. Add 3 T shallots, garlic and all mushrooms; saute until mushrooms are soft and beginning to brown, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm before continuing.)

Melt 1/4 cup butter in another heavy large saucepan over medium-high heat. Add 3 T shallots; saute until soft, about 2 minutes. Add rice and stir 1 minute. Add wine and stir until almost dry, about 4 minutes. Add 1 cup broth; simmer 2 minutes, stirring occasionally. Add another cup broth; simmer 2 minutes, stirring occasionally. Add 2 cups broth, mushroom mixture, parsley, and 1/3 cup cheese. Simmer until creamy and rice is tender but still firm to bite, adding more broth by 1/4 cupfuls if dry and stirring often, about 8 minutes. Season with salt and pepper.

Fish: Meanwhile, preheat oven to 400. Divide oil between 2 heavy large 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 (do not turn fish over. Bake until fish is cooked through, about 4 minutes.

Rewarm sauce. Using handheld mixer, beat until slightly thickened and foam begins to form. Divide risotto among 6 plates; sprinkle with cheese. Top with fish, skin side up. Drizzle with sauce and serve.