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