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Halibut with lemon risotto
- Serves
4 to 6
- Difficulty
Easy
By John Ash
Published 2023
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 6
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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