Rice Salad with Sea Bass and Porcini

Ingredients

• 1 pack Riso Gallo (Pronto Porcini)
• 450 ml water
• 1 small sea bass
• 3 garlic cloves, chopped
• 1 bunch rosemary
• 4 medium porcini mushrooms
• smooth parsley, chopped (reserve some for garnish)
• 2 tsp balsamic vinegar
• parsley
• olive oil
• garlic
• Salt
• Pepper

Instructions

1. 1.

   Cook Riso Gallo Pronto Porcini according to package instructions (as in steps 1 and 2). Then rinse with cold water and set aside in a bowl.

2. 2.

   Cut the sea bass into cubes and sauté in a pan with olive oil, half the garlic, and rosemary for a few minutes. Add to the rice. Slice the porcini into small pieces and sauté in a pan with olive oil, remaining garlic, and parsley for a few minutes; then add to the rice and mix everything together.

3. 3.

   Season with salt and pepper and let cool. Arrange on plates and just before serving drizzle the salad with olive oil and balsamic vinegar, sprinkling parsley on top.