Pan-Seared Sea Bass with Saffron Beurre Blanc, Wild Mushroom Risotto and Charred Broccolini

Begin by preparing the mushroom stock for the risotto: Soak the dried porcini mushrooms in 1 cup of hot water for 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Chop the rehydrated mushrooms finely.

Heat the chicken stock in a saucepan and keep warm over low heat.

For the risotto: Clean and slice the fresh wild mushrooms. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the mushrooms and cook until golden brown, about 5-6 minutes. Season with salt and pepper, then set aside.

In a heavy-bottomed pot, heat 1 tablespoon olive oil over medium heat. Add the finely diced shallot for the risotto and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Add the arborio rice to the pot and stir to coat with oil, toasting the grains for 2-3 minutes until they become translucent around the edges.

Pour in the 1/2 cup of white wine for the risotto and stir until almost completely absorbed.

Begin adding the warm chicken stock and mushroom soaking liquid, 1/2 cup at a time, stirring constantly and allowing each addition to be almost completely absorbed before adding more. This process will take about 20-25 minutes.

Meanwhile, prepare the saffron beurre blanc: Finely dice 2 shallots. In a small saucepan, combine the shallots, white wine, white wine vinegar, and saffron threads. Bring to a simmer and reduce by two-thirds, about 10 minutes.

Add the heavy cream to the reduction and simmer for 1 minute. Reduce heat to low and whisk in the cold butter, 1 tablespoon at a time, allowing each addition to fully incorporate before adding the next. Do not let the sauce boil. Once all butter is incorporated, strain through a fine-mesh sieve. Keep warm but not hot.

For the broccolini: Trim the ends and blanch in boiling salted water for 1 minute. Shock in ice water, then drain and pat dry. Heat 1 tablespoon olive oil in a cast-iron skillet over high heat until smoking. Add the broccolini and cook without moving for 2 minutes until charred. Toss with red pepper flakes and a pinch of salt.

For the sea bass: Pat the fillets dry with paper towels. Season generously with salt and pepper on both sides. Heat grapeseed oil in a non-stick skillet over medium-high heat until shimmering.

Place the sea bass fillets skin-side down in the hot pan. Press gently with a fish spatula to ensure even contact with the pan. Cook for 3-4 minutes until the skin is crispy and golden.

Add the butter, thyme sprigs, and smashed garlic cloves to the pan. Reduce heat to medium and tilt the pan, using a spoon to baste the fish with the butter for 1-2 minutes.

Flip the fillets and cook for an additional 1-2 minutes, continuing to baste. Squeeze fresh lemon juice over the fish.

Finish the risotto by folding in the sautéed wild mushrooms, grated Parmigiano-Reggiano, mascarpone, chopped porcini, and chopped fresh herbs. Adjust seasoning with salt and pepper.

To plate: Place a mound of risotto in the center of each warm plate. Lay the sea bass fillet on top, skin-side up. Arrange the charred broccolini alongside. Spoon the saffron beurre blanc around the plate. Garnish with additional fresh herbs and a light drizzle of high-quality olive oil.