Steps

1. Trim the ends of 10 green beans and chop them roughly.
   🕒 01:42
2. Slice 2 green asparagus stalks diagonally, reserving the tips for garnish.
   🕒 01:55
3. Cut the 4 broccoli florets into smaller pieces to ensure they cook evenly.
   🕒 02:23
4. Trim the base of 50g arugula.
   🕒 03:03
5. Cut a portion of 1 pack broccoli sprouts for garnish.
   🕒 03:28
6. In a pot, heat a small amount of extra virgin olive oil and a little butter over medium heat. Lightly sauté the minced onion.
   🕒 03:48
7. Add the 200g uncooked rice to the sautéed onions and stir to coat the grains.
   🕒 04:09
8. Deglaze with a splash of cooking sake and cook until the alcohol evaporates.
   🕒 04:25
9. In a separate pot, boil water with a pinch of salt. Blanch the arugula for the puree until tender.
   🕒 04:58
10. Add the fresh green beans, 50g green peas, and green asparagus to the pot where the rice is cooking and begin to cook.
    🕒 05:12
11. Gradually add 1500cc-2000cc of broth, simmering the rice and vegetables. (Key Tip: Using water boiled with pea pods and asparagus stems for the broth will enhance the vegetable flavor.)
    🕒 05:35
12. Combine the tender arugula and its cooking liquid in a blender and process until smooth to make arugula puree.
    🕒 05:39
13. Bake 100g bacon in an oven at 180℃ (350°F) for 10-15 minutes until crispy. Chop finely.
    🕒 06:16
14. Season 70g sea bream and 70g sea bass with salt and pan-sear until cooked through.
    🕒 07:10
15. Add the cooked broccoli and 50g broad beans to the risotto pot. Mash them slightly as you continue to cook.
    🕒 07:40
16. Season with salt to taste.
    🕒 07:55
17. Once the rice is cooked and vegetables are tender, stir in the prepared arugula puree and a little cooking liquid to achieve a vibrant green color.
    🕒 08:10
18. Just before turning off the heat, stir in 50g butter and a small amount of extra virgin olive oil.
    🕒 08:23
19. Turn off the heat and stir in 70g Parmesan cheese.
    🕒 08:30
20. Serve the risotto. Garnish one portion with the chopped crispy bacon and broccoli sprouts, and the other portion with the pan-seared sea bream and sea bass to complete the dish.
    🕒 08:41