Prosciutto Wrapped Sea Bass with Wild Mushroom and Leek Risotto with Warm Cantaloupe Salsa
Chardonnay (Santa Barbara County) / Chardonnay (Eden Valley)
Ingredients(4) 6-02 filets of fresh sea bass or other white, flaky fish
8 thin, not paper thin, slices of Prosciutto di Parma
2 medium size leeks, cleaned and sliced thinly
2-3 cups fresh wild mushrooms, cleaned and coarsely chopped
3 cloves fresh garlic, crushed and chopped
2 cups Arborio rice
4-6 cups good quality chicken or vegetable broth
1 cup dry white wine
3- 4 Tbsp unsalted butter
1/2 small size cantaloupe, diced
1 small shallot, finely diced
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino cheese
extra virgin olive oil
salt and black pepper
DirectionsPreheat the oven to 350° F.
Completely wrap sea bass filets with thinly sliced prosciutto, making sure ends of prosciutto slices are under the filet. Lay wrapped sea bass filets on lightly oiled baking sheet.
In medium saucepan over low heat, bring broth to simmer. Keep warm and ready on stove to make the risotto.
In a separate saucepan over medium-high heat, add olive oil, 1 Tbsp butter and leeks. Saute approximately 5 minutes or until slightly sweated. Add the mixed wild mushrooms and garlic. Push leeks and mushrooms to edge of saucepan and in center, add 1 more Tbsp of butter. Once melted, add Arborio rice to saucepan and stir rice into butter-vegetable mixture, until rice is completely coated with melted butter-approximately 3-4 minutes.
Add -1 cup of white wine to the saucepan with rice-vegetable mixture, over medium-high heat, and iet simmer until cooked down and almost dry. Begin process of slowly adding one ladief ul of warm broth at a time to rice mixture. Continue to add warm broth, ladle by ladle, letting each addition cook down completely. Make sure to constantly keep stirring the rice to ensure a creamy consistency.
Just prior to adding the sea bass to the oven, reduce the oven temperature to 325s. Cook the filets until the prosciutto looks golden and crispy and the filets are white and flaky, approximately 10-15 minutes depending on thickness of filets.
In another saute pan, add 1 tsp butter and 1 Tbsp olive oil. Add shallots and cook until sweated down and almost translucent. Add cantaloupe and season with salt, pepper and freshly chopped parsley. Remove from heat and set aside.
Just before plating dish, finish risotto by adding 1 Tbsp butter, and the parmesan and pecorino cheeses. Stir to melt into risotto. Taste for seasoning and add ground black pepper to taste.
To serve, spoon risotto onto plate and gently place 1 prosciutto-wrapped filet on top. Spoon a generous amount of the warm cantaloupe mixture on top of filet. Drizzle dish with extra virgin olive oil and sprinkle plate with freshly chopped parsley. Serve and enjoy!