For the Risotto:
-4 cups Arborio Rice (Arborio rice is an Italian short-grain rice)
-8 cups Chicken Stock
-1/2 cup diced onions
-2 oz. Olive Oil
For the Roasted Red Pepper Sauce:
-2 tsp. Of Garlic (I recommend smashing your garlic under a large knife and then chopping)
-1 ½ cups of Roasted Red Peppers
-2 cups white wine (A nice Chardonnay would do exquisite here)
-1/2 lb. Butter
-1 tsp. Salt
-1 pinch White Pepper
For the Julienne Vegetables:
-1/2 cup Red Onions
-1 Green Zucchini
-1 Yellow Squash
-1 Red Bell Pepper
-1 tbs. Olive Oil
-1/2 tbs. Garlic (smash and chop again)
For the Halibut:
-4-8oz. portions of Halibut (fresh not frozen)
-1/3 cup blackened seasoning
-4 tbs. Olive Oil
For the Lobster:
-8 oz. Of loose cut Lobster Tail Meat. Remove the meat from tail and cut into small pieces.
-Heat oil in a large sauce pan. Add onion and sauté until translucent. Add Arborio Rice and mix to coat with oil. Add half of the chicken stock and let cook, stirring occasionally. Add the remaining stock a little at a time along with the lobster tail meat and continue cooking. Finish cooking lobster risotto until al dente. Allow to cool on sheet pans and portion into 4oz. portions.
Roasted Red Pepper Sauce:
-In a sauce pan, combine red peppers, garlic, and white wine. Reduce to half and puree sauce. You will unfortunately need a blender for this part but then it goes back into the pan. Slowly add butter, whisking until completely melted. Add salt and pepper to taste.
-Julienne all vegetables and sauté with olive oil and garlic until tender. Add salt and pepper to taste.
-Coat Halibut with blackened seasoning and pan sear over medium heat with olive oil until cooked.
Now…Putting it all together:
-Place portions of lobster risotto in the center of the plate with julienne vegetables on top. Place Halibut on top of vegetables and drizzle roasted red pepper sauce around the plate.
Number of Servings: 4
Prep and Cooking Time: 1 hours
Recipe by: Piropos
Restaurant Name: Piropos