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Steamed Sea Bass, with Champagne Risotto

Fish A- A+

Preparation Time: LONG
Cost: HIGH
Serves: 4


  • 4 un Sea Bass (about 300g)
  • 4 un large prawns - grade 10/20
  • 200g Rice for risottos
  • 2 dl Gallo Reserve Extra Virgin Olive Oil
  • 100g mixed vegetables
  • 100g cream cheese
  • 1 dl champagne
  • 50g chopped onions
  • To taste * Salt and Pepper from the mill
  • To taste * sea food sauce

Cut filets of sea bass, take away bones, roll, and hold together with a toothpick. Put mixed vegetables in a low pan, with some Gallo Reserve Olive Oil, fish stock and on top of all this the loins of rolled sea bass. Add the prawns, close with a lid and cook slowly in the steam.
At the same time stir-fry the chopped onions, and then add the risotto rice and when this appears to be drying add part of the champagne. Then add the broth (water and chanpagne) which should be three times as much as the rice and cook slowly stirrinbg regularly.Once the rice is cooked turn off the burner and add the cream cheese, turning over constantly the mixture. Serve with sea food sauce.

When adding the broth it must be boiling. Add additionall broth only when the risotto  starts to dry and is not yet cooked.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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