Risotto
3 tablespoons unsalted butter plus 4-tablespoons butter softened
2 tablespoons canola oil
2 shallots minced
2 cups Japanese short-grain-rice
3cups chicken stock plus more as needed
¼ cup kernels (about 1 ear)
¼ cup sliced asparagus
2 tablespoons diced tomato
2 tablespoons diced shitake mushrooms caps
Salt and freshly ground pepper
Basil-Scented Onaga
2 tablespoons unsalted butter
4 large fresh basil leaves
4 (7 ounce) Onaga fillets
salt and freshly ground black pepper
4-fresh basil leaves for garnish
To prepare the risotto, melt the 3 tablespoons butter with the oil in a saucepan over medium heat. Add the shallots and sauté for 1 to 2 minutes or until translucent. Add the rice and stir for 1-minute. Add the 3 cups stock, bring to a simmer, and decrease the heat to medium-low. Stir constantly with a spoon for 15 to 20 minutes, or until the liquid just absorbed. Add the corn, asparagus, tomato and mushrooms and continue to cook, adding more stock if necessary, 5 to 10 minutes longer, or until the rice is al dente, and the vegetables are tender. Season with salt and pepper to taste and stir in the 4 tablespoons butter to finish.
Meanwhile prepare the onaga: Melt the 2 tablespoons butter in a sauté pan or skillet set over medium heat. Place a basil leaf on each fillet, season with salt and pepper to taste and sauté for about 2 minutes on each side, or until opaque throughout. Spoon the risotto onto each warmed serving plate and smooth out to make a bed for the fish. Arrange the onaga fillets on top of the risotto. Garnish each with a fresh basil leaf.
Posted: 11/11/2005 12:00:00 AM