Halibut (1 lb)
into four 4 oz portions.
Place in roasting pan lined with parchment paper. Generously drizzle with
Olive Oil (2 Tbsp)
. Make to coat both sides well.
Salt (to taste)
Ground Black Pepper (to taste)
, and zest of
. Set aside or marinate over night in the fridge.
Green Peas (2 cups)
in 1 quart boiling salted water with 1 tablespoon salt for 2 minutes. They should float. Strain and immediately immerse in cold water to stop them from over cooking and loosing their color. Set aside.
In a heavy bottom pot, saute the
Leeks (2 1/2 cups)
Butter (1 Tbsp)
over medium heat until tender, about 7 minutes.
Turn heat to low and add
Arborio Rice (1 cup)
Spanish Chorizo (1/4 cup)
. Stir about 1 minute. If you leave out the chorizo, make sure to salt the risotto.
White Wine (1/2 cup)
. Let simmer on low until the wine has been absorbed.
Add a cup of hot
Chicken Stock (4 cups)
and stir periodically, adding a cup at a time, until each cup is absorbed ( about 25-30 minutes).
Repeat this process until rice is tender but slightly firm (about 20-30 minutes) and mixture is loose.
While risotto is cooking, make pea puree. Place 1 cup of the blanched peas,
Fresh Mint (1/4 cup)
Italian Flat-Leaf Parsley (1/4 cup)
, a squeeze of
, and a generous pinch of salt and pepper in a food processor and blend till smooth, scrapping down sides a couple times. Set aside.
Preheat oven to 400 degrees F (200 degrees C).
When you are about to add your last cup of stock to the risotto, place the fish in the hot oven, and bake 6-8 minutes, depending on how thick of a cut you have.
When risotto is tender, or cooked to your liking, stir in the
Pecorino Romano Cheese (1/3 cup)
, lemon zest, and remaining 1 cup whole blanched peas.
Turn heat off. Gently fold in pea puree. Adjust salt. Divide risotto among plates, top with the fish, garnish with optional pea shoots, a drizzle of truffle oil, lemon zest and/or mint.