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Ingredients

• 5 c. chicken stock or possibly low sodium canned broth
• 3 Tbsp. unsalted butter
• 1 Tbsp. extra virgin olive oil
• 1/3 c. chopped peeled onion
• 2 x garlic cloves peeled and chopped
• 1 1/2 c. aborio rice
• 1/2 c. dry white wine
• 2 c. cauliflower florets rinsed under cool
•     water and dry
•     Kosher salt to taste
•     Freshly-grnd black pepper to taste
• 1/3 c. freshly-grated Parmesan cheese
•     White truffle oil to taste
•     Veal demi-glace as needed
• 4 x skin-on striped bass fillets - (6 ounce ea)
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 3 Tbsp. unsalted butter, softened

Description

Place The Chicken Stock In A Pot And Bring To A Steady Simmer. In A Heavy, 4-qt Pot, Heat The Butter Over Medium Heat. Add In The Extra Virgin Olive Oil, Onion And Garlic, And…

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