Preheat oven to 350 degrees F. Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil. Bake for 30 minutes or until garlic is softened. Place in a small food processor and process until smooth. Bring 4 cups of water to simmer in a medium saucepan. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan. Add the onion and cook until soft. Add the rice and stir until lightly golden brown. Add the wine and cook until reduced completely. Add 1 cup of hot water and stir until absorbed. Continue adding 1 cup of water at a time until rice is just tender. Remove from the heat and add the garlic puree, cheese, parsley, salt and pepper and stir to combine. Let cool for 30 minutes. Place in a bowl, cover and refrigerate until cold, about 2 hours. Shape risotto into 8 (2-inch) diameter patties. Place risotto cakes on a baking sheet. Cover and refrigerate 1 hour. Place seasoned flour in a medium bowl. Lightly coat each risotto cake with flour. Melt 2 tablespoons of the butter in a medium saute pan. Add 4 cakes at a time and saute until golden brown on both sides. Wipe out pan, add the remaining 2 tablespoons of butter and repeat with the remaining 4 cakes. Serve 2 per person
For the Sea Bass: Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side to the bone. Season bass on both sides with salt and pepper. Heat oil in a large saute pan over medium heat. Add bass to pan and brown it on both sides. Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through. Transfer fish to a plate. Serve with Heirloom Tomato Salad.
For the Heirloom Tomato Salad: Sliced tomatoes and arrange them in a shallow bowl. Combine the rest of the ingredients and pour over tomatoes. Serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1456.36 Kcal (6097 kJ)
Calories from fat	569.45 Kcal
		% Daily Value*
Total Fat	63.27g	97%
Cholesterol	237.23mg	79%
Sodium	1329.5mg	55%
Potassium	1372.99mg	29%
Total Carbs	112.55g	38%
Sugars	11.08g	44%
Dietary Fiber	28.44g	114%
Protein	94.03g	188%
Vitamin C	8.9mg	15%
Vitamin A	0.2mg	7%
Iron	2.8mg	15%
Calcium	284.1mg	28%

Amount Per 100 g
Calories	103.88 Kcal (435 kJ)
Calories from fat	40.62 Kcal
		% Daily Value*
Total Fat	4.51g	97%
Cholesterol	16.92mg	79%
Sodium	94.83mg	55%
Potassium	97.93mg	29%
Total Carbs	8.03g	38%
Sugars	0.79g	44%
Dietary Fiber	2.03g	114%
Protein	6.71g	188%
Vitamin C	0.6mg	15%
Iron	0.2mg	15%
Calcium	20.3mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Cioppino

Olive oil, Sliced onions, Garlic cloves, minced and 14 more..
Mushroom Risotto

Chicken broth, Olive oil, divided and 15 more..
Sweet Corn Risotto

Ears fresh-picked sweet corn or 2 1/2 cups canned corn and 11 more..
Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper

Chicken broth, Red bell pepper , julienned and 9 more..
Lemon Risotto

Canned low-salt chicken broth, Butter, Olive oil and 7 more..
Lemon Risotto

Chicken broth, Butter, divided, Olive oil and 8 more..
Lemon Risotto

Low-salt chicken broth, Butter, Olive oil and 8 more..
Mushroom Risotto

Broth (i use mushroom), Butter, Olive oil and 8 more..
Lemon Risotto

Lemon risotto, Risotto al limone ), Chicken broth, Butter and 8 more..