This recipe is based on one from Giada De Laurentis. Hers was with shrimp and had fennel and arugula in it. Not a fan of any of those. So I decided to skip them, add halibut and parmesan cheese as well. Turned out delicious! Not too lemony and it accentuated the fish perfectly. I used my Anova Sous Vide to make sure the fish turned out perfect, then gave it a little pan sear for additional flavor and color. Now I’m pretty sure you could make this with any type of fish or even add the shrimp back in. Like my other risotto recipe I topped this off with some crispy prosciutto.  Enjoy!

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Halibut Lemon Risotto

  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1/2 medium sweet onion, chopped
  • 3-4 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 3 cups chicken stock
  • 1 lemon, zested and juiced
  • 1/2 cup grated parmesan cheese
  • 1/2 to 1 Lbs Halibut (1/2 feeds 2 people easily, more fish if you have more people)
  • 1 Tsp salt
  • 1/2 Tsp black pepper

Directions

In a medium pot bring the chicken stock to a simmer.

In a large heavy pot, I like to use my Le Crueset dutch oven, heat the oil and butter on medium-high. Add in the chopped onion and saute for 3 minutes or until the onion is tender. Add the garlic and cook for about 30 seconds. Add the rice and stir until well coated and translucent in spots, about 2 minutes. Add in the wine and cook until it’s mostly absorbed, stirring often. Add in a ladle of hot stock, the zest of the lemon and the lemon juice. Bring it to a boil, turning up the heat if need be. Continue to cook at a low boil, adding a ladleful of stock as needed, until the rice is just tender but still has a bite to it. Stir constantly to prevent it from sticking or burning on the bottom. This will take about 15 or so minutes. You don’t want it soupy nor the rice to get mushy. Once it’s just al dente, turn the heat off and add the parmesan. Add the salt and pepper.

Now for the fish. If you’re using a Sous Vide you will want to season lightly with salt and pepper. Set you Sous Vide to 115 degrees and cook for at least 45 minutes. Do a quick sear in a frying pan, about 1 minute per side.

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