Look at Dish #9 - Sea Bass Risotto

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Sea Bass Risotto Ingredients:

Mushroom risotto:

6 cups chicken broth, or as needed
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 medium shallots, diced
1 ½ cups Arborio rice
Fresh thyme 1 tbsp (more to taste)
½ cup dry white wine
3 tablespoons finely chopped chives
⅓ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste

Chilean sea bass:

2-4 pieces of Chilean sea bass
One package of pancetta, Pan fried and set aside for topping.
1-2 tbsp of capers (adjust to taste)
2 tbsp of butter and 3-5 fresh stalks of thyme (spoon over fish in pan at end)

Lemon Vinaigrette for asparagus:

1/4 cup fresh lemon juice
1 small garlic clove, grated
1 teaspoon Dijon mustard
1/4 teaspoon sea salt, more to taste
Freshly ground black pepper
1/4 to 1/3 cup extra-virgin olive oil
1/2 teaspoon fresh or dried oregano, optional


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Comedians Chris O'Connor and Tommy Pope are making all kinds of Stuff. Each week they'll talk about anything and everything under the sun. Twice a month Tommy cooks a dish and twice a month they live stream VR golf and Onward with fans.