Companion Sea Bream Risotto with Saffron

• 300 g Arborio rice
• 110 g onions, chopped
• 20 ml olive oil
• 100 ml white wine
• 800 ml vegetable stock
• 2 measures of saffron
• 30 g butter
• 800 g sea bream
• 1000 g coarse salt
• Pepper
• Water

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Line the steamer basket with cooking paper and add half of the coarse salt. Place the sea bream whole on the coarse salt and cover them completely with coarse salt.

Pour 0.7 L of water into the bowl and close the cover. Attach the steamer accessory with the sea bream and start steamer programme P1 for 30 minutes. Leave the sea bream in the salt to keep them warm.

Peel the onion and cut into small pieces. With the Ultrablade chopping knife attached, put the onion in the bowl of the appliance. Start the appliance at speed 12 for 10 seconds.

Replace the knife with the mixer accessory. Pour in the olive oil and start the simmer programme P1 for 7 minutes without the cap. When the timer shows 4 minutes remaining, add the rice. When there is only 1 minute remaining, pour in the white wine and add the saffron.

When the programme finishes, pour in the vegetable stock and start the simmer programme P3 for 22 minutes.

When the programme finishes, add the butter and mix it in with a spatula. Break the salt crust and carefully remove the sea bream. Remove the remaining salt, the skin and the fish bones. Serve the pieces of sea bream on the risotto. Add pepper to taste. Serve immediately.