Mushroom Risotto with Roasted Halibut
2 servings with leftover risotto
- 1 c beef broth and 3 c water mixed
- 1 T butter
- 1 T olive oil
- 2 T finely chopped onion
- 1 c Arborio or other imported Italian risotto rice
- 3/4 oz dried porcini mushrooms soaked in 2 c warm water ( save the water)
- 1 c or so fresh mushrooms like baby bellas or crimini
- 1/2 c or so grated Parmesan cheese
- 1/2 lb halibut cut into 2 servings
- 1 lemon, salt, white pepper, and fresh thyme (or any herb of your choice)
Heat oven to 400 degrees
Soak the mushrooms in 2 c warm water for 30 minutes. Remove mushrooms from the liquid and rinse in cold water to remove any residual grit. Finely chop the porcini mushrooms and set aside. Strain the mushroom liquid through a strainer lined with a paper towel. Put liquid in small pot and keep warm on stove. You will use this to further flavor the risotto.
Prepare the halibut fillets by sprinkling with lemon zest, lemon juice, salt and pepper and thyme. Set aside.
Set beef broth and water in pan over medium heat- it needs to be hot when you add to rice so the cooking is not interrupted.
Thinly slice the fresh mushrooms. Cook in little olive oil, salt and pepper over medium to medium high heat until cooked and soft. When almost done, add chopped porcini mushrooms to pan to heat all mushrooms together.
Be aware –about 15 minutes into the cooking of the risotto, you will need to put the halibut into the oven for 7 minutes or so to roast. Be sure the oven is hot and set a timer, so as not to forget about the fish and overcook it.
Remove it when the outside is opaque but the inside still looks underdone, and wrap for 10 minutes to continue cooking with the residual heat.
For the risotto-in a medium saucepan, melt 1 T of butter and 1 T olive oil over medium heat. Add onions and cook 3-4 minutes until golden and softened- do not let them burn or brown. Then add rice and stir to coat in the oils for 2-3 minutes- this toasts the rice.
Now you will start adding the diluted beef broth- add about 1/2 c to the rice and stir the rice with a wooden spoon scraping the sides and bottom of the pan. When the liquid is almost gone, add another 1/2 c broth and continue stirring. After 10 minutes of cooking and adding broth, now add the mushroom mixture to the rice and then start add the warm mushroom water (1/2 c at a time) every few minutes to the rice/mushroom mixture stirring constantly and slowly. When you have used all the mushroom water, switch back to the warm beef/water broth. After 20 minutes or so, taste the rice. It is done when it is tender but still firm to the bite with no white core in the center.
Continue adding broth and stirring until done- it can take up 30-45 minutes. When the rice is done,(I like some liquid left with the rice so it is not too firm, but this is a matter of personal preference) remove from the heat, taste for salt and pepper and add 1/2 c or so of the grated cheese.
Spoon into pasta bowls and top with halibut fillet.