Halibut with lemon risotto

Name: Halibut with lemon risotto
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 medium onion, diced; 3 large cloves garlic, minced; 2 cups (400 g) Arborio or other risotto rice; 2 cups (400 g) Arborio or other risotto rice; ½ cup (120 ml) dry white wine; ½ cup (50 g) freshly grated Parmesan cheese; ¼ cup (13 g) chopped fresh flat-leaf parsley; Finely grated zest and juice of 1 small lemon; 2 quarts (2 l) fish stock or shellfish stock; 2 quarts (2 l) fish stock or shellfish stock; 6 tablespoons (90 ml) extra-virgin olive oil; 6 tablespoons (85 g) unsalted butter; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; ½ cup (45 g) lightly packed pea shoots tossed with a squeeze of lemon juice; 1 pound (455 g) skinless halibut fillet, divided into 4 portions; Lemon wedges, for garnish; ½ cup (45 g) lightly packed pea shoots tossed with a squeeze of lemon juice

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a recipe from chef B Adamo, head chef of the Hog Island Oyster Bar in Larkspur. Hog Island is dedicated to using local hook-and-line-caught halibut. This is a traditional risotto, embellished with a nice piece of buttery, fresh halibut.

Ingredients

2 quarts (2 l) fish stock or shellfish stock
6

Americas
United States
Larkspur
Fish course
Pescatarian
Gluten-free
California

Method

In a deep saucepan, bring the stock to a simmer. In another heavy saucepan, over medium heat, add half the olive oil with 2 tablespoons of the butter. When the butter melts, add the onions and garlic and cook, stirring, until softened but not brown, about 3 minutes. Add the rice and stir until very lightly toasted, about 4 minutes.

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