I made this last night to experiment with some different flavours, it worked really well, but it was full of flavours and very creamy, so not for the faint hearted or those who are on a diet.

                                                                                                                                                                                          Ingredients

Olive oil
2 Sea Perch fillets (If they are large 1 and cut it in half)

Risotto

1 Tablespoon olive oil
20g Butter
1 Leek, sliced
2 Cloves garlic, crushed
6 Swiss brown mushrooms, chopped into small pieces
15g Butter (extra)
1/2 Cup Risotto rice
2 Cups water
50ml Dry white wine
1 Teaspoon chicken stock powder
2 Teaspoons white truffle oil
1/2 Cup frozen peas

Sauce

1 Tablespoon olive oil
1 Teaspoon white truffle oil
1 Tablespoon shallots, finely chopped
1/2 Cup dry white wine
1 Teaspoon chicken stock powder
1 Cup cream
21/2 Tablespoons Morels, finely chopped
Pepper to taste
1 Teaspoon cornflour (heaped)

Method

Risotto

1. Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.

2. Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.

3. In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.

Sauce

1. Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.

2. Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.

3. Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.

Sea Perch

1. Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.

To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.

All photo’s taken by me unless otherwise stated.