By Chef Chris Lukic of The Homestead Restaurant
Serves 6 to 8
Sweet Pea & Lemon Risotto
3 cups arborio rice
9 cups water or chicken stock
2 cups frozen or fresh peas
1 ½ tbsp butter
1 cup parmesan cheese
Olive oil and lemon juice
Preheat oven to 350. Place rice in a large sauce pan with 6 cups of water/chicken stock. Turn on medium heat and stir until lightly toasted. Slowly pour in 1 cup water/stock into the risotto and stir. Once the stock is gone, add another cup of water/stock to the risotto and stir slowly until gone. This should take about 14 minutes. Remove from heat and let sit.
Puree frozen peas in a blender until the mixture is the consistency of mashed potatoes. If necessary add a little room temperature water.
Segment and chop the lemons.
6 to 8 8-oz pieces of halibut fillets, skinned
1 cup all purpose flour
½ cup canola oil
Pour canola oil into a large sauteé pan and turn to medium heat. Lightly dredge halibut fillets in flour and place in pan. When the halibut is lightly golden on the bottom, flip over and place in an oven at 350°F for 4 to 5 minutes.
Remove the pan from the oven and leave the halibut in the pan when finished.
While the halibut is cooking in the oven, return the risotto to the stove and place on medium heat. Add the remaining 1 cup of water/stock and simmer. When the water/stock is gone, add the pea puree and fresh lemon segments and simmer for approximately 1 minute. Add butter and cheese and stir until soft. Salt and pepper to taste.
Place 1 cup risotto on a plate or in a bowl and place 1 piece of halibut on top. Drizzle olive oil and fresh lemon juice on top and serve.