Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 5/5 (1 Votes)


  • Sauce
  • 3 8 ounce bottles clam juice
  • 1 cup heavy whipping cream
  • 1/2 cup dry white wine
  • mushroom risotto
  • 6 cups low salt chicken broth
  • 1/2 cup cutter
  • 6 tablespoons shallots
  • 1 garlic clove
  • 12 ounces mushrooms (chanterelle, crimini, shitake diced)
  • 1 3/4 cups arborio rice or medium grain white rice
  • 1 cup dry white wine
  • 1/3 cup shopped parsley
  • 1/3 cup Parmesan cheese
  • fish
  • 3 tablespoons olive oil
  • 6 5 ounce striped bass fillets with skin



Step 1

Sauce/Boil all ingredients in saucepan until reduced to 2/3 cup or 15 minutes. Season with salt and pepper.
Mushroom risotto/Simmer broth in saucepan; keep warm. Melt 1/4 cup butter in skillet over medium high heat. Add 3 tablespoons shallots, garlic, and all mushrooms; saute until mushrooms are soft and beginning to brown or about 10 minutes. Season with salt and pepper
Melt 1/4 cup butter in large saucepan over medium high heat. ?Add 3 tablespoons shallots; saute until soft or about 2 minutes. Add rice and stir 1 minute. Add wine and stir until almost dry or 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 and simmer 4 minutes. 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 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. 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.

You'll also love

Review this recipe

Paula Deen's Fried Pork Chops with Mushroom Gravy Mushrooms with Lump Crab and Dry Sherry Cream Reduction