How to Make Crispy Sea Bass Risotto Like a Chef

Hello everyone, I'm Chef Mike and today I'm hooked up on these beautiful seabass, So I'll teach you how to prepare risotto à la pro at home. So let's begin. The first thing we need to start with is the risotto rice. So I'll head off, the city where I'll be staying for a while, and the pans I'll use for risotto. There are two ways to tell the story of Sebassi as Sebassi, but I would like two stories set in different periods. Then I'll make a small bump right on the ridge so I can get my hand on it, and then try it with one long string. I'll also make rye rolls from the buns, and if any small buns remain, I'll make them into my rolls. At the end, I'll make a small bump, so the riser can't rest on the riser. And let's do it together. I will replace all the important rivets in the hull with some eternal, red ones, and all the important rivets, I'll prepare it with water and let Sebassi start. The risotto needs about an hour of watching, so I'll make the risotto from the tops, which I'll subsequently shape into proper tops. I specially pluck one string from the upper strings on the mandolin. Let's make it the best and hardest, because otherwise it will be difficult to make it swift. I'd like to prepare them with plenty of paper, because a much greater amount of inner material means it's simply a simpler, quicker process. And beforehand, you can create a crown, so whenever you see a clock looking at the crown, just create it with the crown. Now I can prepare the rye bread at under 140°C, when it's better and more rye-like. It will need to be done before 1 minute. At the end, I'll just make them into paper clocks, season them with salt, and they'll be ready for the griddle. Now we'll start with the whistle. Before we start looking, I need to prepare two things. Drain some silt and proceed with some silt. Then we'll start with some oil. Boil the noodles for 1 minute in boiling water. I'm delivering a rye. Remove them for 1 minute, then pour over red wine. I'm tasting them with some coriander. And when the whistle changes, I supply the whistle. You can also season the broth with salt and continue until the broth has changed. I'm telling you, we should prepare the red cabbage with red wine, because we wouldn't want to get into a situation where You have a leftover ticket in the envelope, but the envelope has already been changed. Before that, I can hear a whistle. I season the broth with salt and paprika. And as we begin to change the local dialect, before I make a faster one. And then you can return and play a little tune. about 30 seconds on the other side. This time, my little horse is ready, So I'm delivering a rye loaf, I find it overly lemony. I recognize him with some shallow one. I don't know any rystík. because there will be many comments, but if you want to deliver some shallow stream, No one can go back. At the end, just add a pinch of salt The sauce is ready. For the little one, I'll be using this beautiful sieve from the sponsor of this video, Apollo Box If you wanted to create your own rye breads, These people have everything you would need. Then let's go to her website. and if you use coupon M20, You can get 20 dollars on your purchase. Try the link, basically. Now let's finish the little horse. I'm starting with a few yolks My Seabass Risotto with a pen and a lemon. Then a beautiful Seabass Fillet with a beautiful king on his head. A few beetroot chips Alright, let's finish it With new writing. So, what do you think, folks? What's your favorite risotto? Come to me in the comments. And if you'd like to be inspired for the next risotto, Don't forget to watch this video Learn how to make my favorite risotto Mushroom Risotto Thank you for your attention, and see you later.