Complexity: fairly high
Yield: 4 servings
1 cup english peas, shelled (or equal amount frozen peas)
1/4 cup fresh basil leaves, rough chopped
1/4 cup fresh mint leaves, rough chopped
3 T olive oil
1 T fresh lemon juice
salt & pepper, to taste
4 – 5 cups chicken or vegetable stock, very warm
1 T salt
3 T olive oil or butter
1 shallot, finely chopped
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cup arborio rice
1/4 cup dry vermouth or white wine
4 each halibut filets (6oz each)
1 spring onion (or small white onion), julienned
1 cup pea vine leaves & tendrils
1 T champagne vinegar
2 T extra virgin olive oil
salt & pepper, to taste
2 T english peas, shelled, for garnish
1. Blanch peas in boiling salted water until just tender. Shock in ice water,
drain, & combine with basil, mint, olive oil, and lemon juice in food
processor. Process until fully combined and smooth (should be the
consistency of a thick batter — add a bit of water if mixture is too stiff).
Season to taste and set aside.
2. Heat stock in saucepan; season, if needed.. In a large saute pan over
medium high heat, heat olive oil or butter. Add chopped shallot & onion
and sweat for 4-5 minutes, until translucent. Add garlic and cook another
3 minutes. Add rice and continue cooking, stirring constantly, until rice
begins to look translucent (about 3 minutes). Add vermouth/wine and
keep stirring, until all liquid is absorbed. Reduce heat to medium, and
start adding hot seasoned stock, in 1 cup increments, stirring constantly
and adding more once all liquid is absorbed. VERY IMPORTANT TO
STIR CONSTANTLY – this creates the creaminess we all love about
risotto! Continue this process until rice is “al dente”, or almost done with
a slight bite.
3. Cook halibut filets – you can grill them, saute them, oven-roast them, any
which way you like, just be sure to rub with olive oil and season liberally
with salt and pepper before cooking, and most importantly, don’t let them
overcook. Halibut is best medium rare to medium.
4. Back to the risotto: add the pea puree to the hot risotto and stir, heating
through,until your risotto is thoroughly green. Season to taste, remove
from heat, and keep warm.
5. Combine pea vines and julienned onions; drizzle with champagne vinegar
and olive oil, and season with salt & pepper.
6. Assembly: Place mound of risotto on plate; top with handful of salad mix,
then top with halibut. Garnish with peas, and serve. Yum!!