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1
Preheat oven to 350 degrees F. Place garlic cloves, oil and 3 tablespoons of water in a small dish and cover with foil.
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2
Bake for 30 minutes or until garlic is softened.
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3
Place in a small food processor and process until smooth.
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4
Bring 4 cups of water to simmer in a medium saucepan.
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5
Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a medium saucepan.
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6
Add the onion and cook until soft.
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7
Add the rice and stir until lightly golden brown.
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8
Add the wine and cook until reduced completely.
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9
Add 1 cup of hot water and stir until absorbed.
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10
Continue adding 1 cup of water at a time until rice is just tender.
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11
Remove from the heat and add the garlic puree, cheese, parsley, salt and pepper and stir to combine.
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12
Let cool for 30 minutes.
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13
Place in a bowl, cover and refrigerate until cold, about 2 hours.
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14
Shape risotto into 8 (2-inch) diameter patties.
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15
Place risotto cakes on a baking sheet.
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16
Cover and refrigerate 1 hour.
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17
Place seasoned flour in a medium bowl.
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18
Lightly coat each risotto cake with flour.
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19
Melt 2 tablespoons of the butter in a medium saute pan.
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20
Add 4 cakes at a time and saute until golden brown on both sides.
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21
Wipe out pan, add the remaining 2 tablespoons of butter and repeat with the remaining 4 cakes.
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22
Serve 2 per person
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23
For the Sea Bass: Preheat oven to 400 degrees F. With a sharp knife score bass 3 times on each side to the bone.
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24
Season bass on both sides with salt and pepper.
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25
Heat oil in a large saute pan over medium heat.
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26
Add bass to pan and brown it on both sides.
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27
Transfer pan to oven and cook bass for 8 to 12 minutes or until cooked through.
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28
Transfer fish to a plate.
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29
Serve with Heirloom Tomato Salad.
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30
For the Heirloom Tomato Salad: Sliced tomatoes and arrange them in a shallow bowl.
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31
Combine the rest of the ingredients and pour over tomatoes.
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32
Serve immediately.
