Simple & Elegant Seared Sea Bass with Lobster Risotto

Ingredients

• 4 (6-ounce) sea bass fillets, skin-on preferred
• 2 tablespoons olive oil
• Salt, to taste
• Freshly cracked black pepper, to taste
• Lemon wedges, for serving (optional)
• 1 cup Arborio rice (200g)
• 4 cups seafood stock (1 liter), heated
• 1 cup cooked lobster meat, chopped (about 150g)
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• ½ cup dry white wine (120ml)
• 1 cup peas, fresh or frozen (150g)
• 3 tablespoons unsalted butter
• ½ cup grated Parmesan cheese (50g)
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped