Instructions: Heat 2 TBSP olive oil in a heavy-bottomed saucepan. Add shallots and sweat until just soft (abt. 1 min.); stir in Arborio rice. After 2 min., add 1/4 cup reserved fish stock; stir until incorporated. Continue adding fish stock in 1/4 cup increments, stirring and simmering until rice is al dente.

Remove from direct heat. Stir in cheese and keep warm.

Heat 1 TBSP olive oil in saute pan over medium heat. Add calamari and saute just until tender (abt. 2 min.). Reserve.

Fold reserved clams, mussels, and calamari into risotto. Add herbs and keep warm.

Heat 1/4 cup olive oil in a skillet over medium heat. Add sea bass fillets and saute just until done. Keep warm.

To serve, spoon risotto in the center of a large warm plate. Ladle blackened tomato/chipotle sauce around. Top each with a sea bass fillet.

To scale up: scale up in direct proportion.

Cafe, Santa Fe and Las Vegas

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