There's just something about a beautifully pan roasted piece of fish set atop a perfectly creamy and decadent risotto. It's a true thing of beauty yet it's a perfect dinner for any night of the week all year round. Risotto can be adapted in a variety of different ways by adding in seasonal ingredients which compliment whatever fish you're using.
In this case we're keeping things simple. A lush saffron risotto is a perfect accompaniment to rich, fatty Chilean seabass. If you wanted to jazz things up a bit, drizzle over some melted herb butter at the end and take this simple dish to a whole new level.
Add chicken stock and saffron to a medium sauce pot over medium-high heat. Allow saffron to infuse the chicken stock until it turns a nice golden color. Reduce heat to low and keep warm until needed
Add two tablespoons of butter to a large skillet over medium-high heat. Once the butter has melted, add in the shallots and cook for 1-2 minutes or until they’re soft and translucent
Add the white wine and cook while continuously stirring until the wine has been fully absorbed by the rice
Start adding in your stock a 1/2 cup at a time. As soon as the rice absorbs most of the stock add in more and repeat until the rice is fully cooked, creamy, and tender. Approximately 20 minutes
While the risotto is cooking, pat your fish fillets dry and season with salt and pepper
In another preheated ovenproof-skillet placed over medium-high heat, add two tablespoons of vegetable oil. Add the fish fillets and cook for 2-3 minutes or until golden brown. Flip the fish and repeat on the other side.
Place the skillet into a preheated 425 degree oven and cook for an additional 5-7 minutes or until the internal temp reaches 145 degrees.