Herb Risotto With Bitter Greens And Sea Bass

• 4 tablespoons unsalted butter, softened
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh basil
• 3 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 cup arborio rice
• 13 cup white wine
• 2 1/2 cups vegetable broth
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1/4 cup chopped arugula leaves
• 1/4 cup chopped watercress leaves
• 1 teaspoon olive oil
• 4 striped bass fillets, about 4 ounces each
• 20 asparagus tips, blanched until tender

1. Place 2 tablespoons of the butter in a small bowl and stir in the parsley and basil until smooth.
2. Refrigerate.
3. Melt the remaining 2 tablespoons butter in a large, heavy saucepan over medium heat.
4. Add the shallots and garlic and cook for 1 minute.
5. Add the rice and stir well, coating the grains with the butter.
6. Stir in the wine and simmer until reduced by half.
7. Meanwhile, place the vegetable broth in a medium saucepan and keep hot over medium heat.
8. Ladle in about 1/3 cup of the broth and stir constantly until the liquid is absorbed.
9. Continue adding broth and stirring until each addition is absorbed, until the rice is cooked al dente, about 55 minutes.
10. Stir in half of the herb butter; the rice should be quite liquid.
11. Dice the remaining butter and fold it in with the Parmesan, 1 teaspoon salt and pepper to taste.
12. Stir in the arugula and watercress.
13. Taste and adjust seasoning if needed.
14. Keep warm.
15. Heat the olive oil in a large skillet over medium heat.
16. Add the bass fillets and sear until just cooked through, about 2 minutes per side.
17. Reheat the asparagus tips.
18. Divide the risotto among 4 plates.
19. Top each with a bass fillet and sprinkle with asparagus tips.
20. Serve immediately.

unsalted butter, parsley, fresh basil, shallots, garlic, arborio rice, white wine, vegetable broth, parmesan cheese, salt, freshly ground pepper, arugula, watercress leaves, olive oil, bass fillets, tender

Taken from cooking.nytimes.com/recipes/10085 (may not work)