Sea Bass with Saffron Risotto

Sea Bass with Saffron Risotto

Sea bass, a mild-flavored fish, served with saffron risotto, aligns perfectly with Oro de Castilla Verdejo bright acidity and tropical fruit flavors, enhancing the overall dining experience.

Recipe for Sea Bass with Saffron Risotto:

Ingredients (serves 4):

  • Sea Bass fillets: 4
  • Arborio rice: 200g
  • Saffron threads: 1 pinch
  • Chicken or vegetable broth: 1 liter
  • White wine: 100ml
  • Onion: 1, finely chopped
  • Garlic: 2 cloves, minced
  • Olive oil: 3 tbsp
  • Salt and pepper to taste
  • Parsley for garnish

Instructions:

  1. In a pan, sauté onion and garlic in olive oil until translucent.
  2. Add rice and sauté for 2 minutes.
  3. Add wine and cook until absorbed.
  4. Add saffron to broth and gradually add to rice, stirring until absorbed.
  5. Season sea bass and sear in a pan until cooked through.
  6. Serve sea bass over risotto, garnished with parsley.
  7. Pair with Oro Verdejo.

Oro de Castilla Verdejo

Oro de Castilla Verdejo

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A startlingly good wine, fresh and zingy with layers of crisp quenching elderflower, gooseberry, lime juice and wet stones. Made from the native Verdejo grape this could easily be confused with a New Zealand Sauvignon or warm vintage Sancerre.