A few years ago I went to a Tennent’s Training Academy Italian cooking class in Glasgow with my mum, it was a really great class that I’d recommend to anyone. We got to cook and eat a three course meal which I’ve replicated many a time, a great meal if you’ve got friends over.

I’ve adapted the recipe slightly and added in chorizo instead of pancetta as I find this makes the dish even better, but they’re interchangeable.

Serves 4

Ingredients

• 260g risotto rice
• 2l chicken stock
• 1 onion, finely diced
• 100g finely chopped chorizo
• 100g Parmesan, grated
• 85g butter
• 2 garlic cloves, crushed
• 150ml white wine
• 1 handful frozen peas
• 1 handful chopped parsley
• 1tbsp olive oil
• 8 fillets of Sea bass

Directions

1. Bring to chicken stock to boil in a large pan. Into another separate pan, sweat the onions in the olive oil and season with salt and pepper. Once the onion has softened, add rice and leave to cook for 3-4 minutes, stirring  throughout on a reduced heat.
2. Add a splash of wine and continue stirring. Then start to add the stock gradually using a ladle. Wait until each spoonful of stock is absorbed before adding the next.
3. After 10 minutes, into a separate pan fry the chorizo until it’s crisp and then add to your rice mixture.
4. Continue adding the stock, stirring occasionally until completely absorbed into the rice mix.
5. Add in the Parmesan, followed by the butter and peas. Stir then cook until the peas are cooked through (about 3-4 minutes).
6. If you find the risotto too thick, add a little more stock or water. Double check the seasoning.

Now for the sea bass!

1. Heat the oil in a non stick or heavy frying pan until hot.
2. Season the fish on both sides with salt and pepper.
3. Cook skin side down for 3 minutes then lower the heat and cook the fish on the other side for 1 minute.

Serve on top of the risotto.