Instructions: Place the chicken stock in a pot and bring to a steady simmer.

In a heavy, 4-quart pot, melt the butter over medium heat. Add the olive oil, onion and garlic, and saute, stirring, for 1 1/2 to 2 minutes, or until the vegetables are soft. Do not brown. Add the rice and stir to coat well. Continue to cook, stirring for 1 minute, to heat the rice through. Add the white wine and increase the heat to bring the liquid to a boil. Add the cauliflower, salt, and pepper to season, reduce heat to medium, and stir to combine well.

Make additions of 1/2 cup of hot chicken stock at a time, stirring each addition continuously until the chicken stock is fully absorbed. Continue making the additions until all the chicken stock is used, total cooking time approximately 15 minutes.

Taste to make sure rice is al dente. Stir in Parmesan cheese, reduce heat to low and cover. Serve immediately.

For the Bass: Place a saute pan over very high heat. Season the fillet with salt and pepper; brush each fillet generously with butter (room temperature) onto the skin side only. Place the fillet into the hot pan, butter-side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 to 5 minutes. Flip fillet and serve with risotto.

To serve: Mound risotto in the center of a warm plate and surround with a little demi-glace. Drizzle with truffle oil. Place bass onto the risotto mound and serve immediately.

This recipe yields 4 servings.

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