Ingredients Jump to Instructions ↓

  1. 1 large Spanish onion , diced

  2. 2 tablespoons olive oil

  3. 1 pound arborio rice

  4. 8 ounces white cooking wine

  5. 2 cups lobster broth

  6. 8 ounces cooked lobster meat

  7. 2 tablespoons unsalted butter

  8. 1/4 cup grated Asiago

  9. 1 cup white wine

  10. 1 diced shallot

  11. 2 sprigs of fresh thyme

  12. 2 fresh bay leaves

  13. 1 tablespoon whole black peppercorn

  14. 1/4 cup heavy cream

  15. 1 pound unsalted butter cut into large dice

  16. 4 ounces diced A or B grade foie gras

  17. 2 tablespoons butter

  18. 1 pound fresh chanterelle mushrooms

  19. 4 ears fresh corn, kernels cut off the cob

  20. 28 cherry tomatoes, for garnish

  21. 8 (6-ounce) pieces halibut

  22. 2 ounces olive oil

Instructions Jump to Ingredients ↑

  1. For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.

  2. For the Foie Gras Butter: Place wine, shallot , thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.

  3. Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms. Cook until almost tender. Add corn and cook until tender. Season with salt and pepper, to taste.

  4. Saute halibut in olive oil in frying pan until cooked. Season with salt and pepper.

  5. When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate. Place the halibut on top of the risotto. Ladle 2 ounces of foie gras butter around the fish and risotto. Sprinkle the vegetable mixture around the fish and risotto. Garnish with cherry tomatoes This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Send feedback