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!
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
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.
Risotto is a pretty versatile and easy dish to make. You can add all sorts of things to it to make it as tasty as you like. Personally I like a nice mushroom version. Add chicken, peas, asparagus, etc to make it go even further. I’ve got a couple of “tricks” that I like to use with mine. The first comes from Giada De Laurentiis. In one of her risotto recipes she tops hers with crispy prosciutto which is delicious! The second is truffle oil. And it generally only take 30 minutes.
- 3 plus cups of chicken stock (or vegie stock if you want vegetarian)
- 1 cup arborio rice
- 1/2 white wine*
- 3 tbsp butter divided (2 tbsp and 1 tbsp)
- 1/2 medium onion
- 8 oz mushrooms (I like crimini)
- 1 cup grated parmesan cheese
- 1 clove garlic (or more if you like garlic)
- 2 tbsp olive oil
- 1 tbsp truffle oil
In a medium pan bring the chicken stock to a simmer.
In a heavy pot, I like a Le Creuset Dutch Oven myself, melt 2 tbsp of butter with 2 tbsp of olive oil (medium high). Saute the mushroom for about 6 minutes. Add onion and garlic and saute for another 2 minutes. Add the last tbsp of butter and the rice, toast the rice for about 2 minutes. Add in the wine and deglaze the pan. Once the wine is pretty much evaporated start adding the chicken stock a ladle full at a time, stirring constantly. Once that’s almost evaporated add another ladle of chicken stock. Keep this up until the rice is tender. Note: if you feel like the stock is getting too low but the rice isn’t close to being done add some water to it and bring it quickly up to a simmer again.
Once the rice is tender pull it off the heat and add the cheese. Stir until it’s melted and then add the truffle oil. Service garnishing with the prosciutto if desired (instructions below).
If you wanted to add additional ingredients, such as chicken etc., add those about 1/2 way through. I pre-cook the chicken if I’m going to add it, this prevents it from getting over cooked.
Pre-heat your oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Put 4 or 5 slices of prosciutto on the cookie sheet and bake for about 10 mins or until crisp.
*For the wine. Pick something you like to drink (duh) first and foremost. Then base it on the flavors you’d like in your risotto. If you want a creamy, buttery risotto; pick a chardonnay. If you want something a little sharper to match the parmesan, pick Sauvignon Blanc. Or my favorite, Champaign.