Risotto to accompany fish

Discussion in 'Food & Cooking' started by phatch, Dec 23, 2005.

  1. phatch

    phatch Moderator Staff Member

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    In talking with my family they voiced the following menu for our Christmas feast:

    Clam Chowder
    Halibut (probably grilled or broiled)
    Brocolli
    Risotto

    So I'm debating what tweaks I should add to the risotto as a bed for the halibut. Should I use a fish fumet for the risotto liquid? Saffron--Milanese style even? I'm one of those heathen who actually enjoys parm with fish so that's tempting to me.

    Would be dramatic to make it red, maybe with a beet colored stock, or maybe even just a shrimp stock for less intensity of color, but that might be the wrong flavor I'm thinking.

    I'll probably squeeze a small salad in there too.

    Phil
     
  2. pierre

    pierre

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    my first suggestion would be shallots, leeks and touch of garlic.

    i would also consider crabmeat or mushroom risotto, but would only use enough to give a hint of flavor instead of deep saturated flavor. as you know, halibut isn't a very strong flavored fish and you don't want to overwhelm it's flavor.
     
  3. even stephen

    even stephen

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    This may sound a little predictable, but, I absolutely love it.
    Make a basic risotto starting with white onion or shallots, I
    prefer white onion. Deglace with white wine, continue to stir,
    introduce stock or liquid. I like to use 1 part good sherry and
    5 parts water, infused with but not containing fresh thyme. Just
    gently heat liquid with fresh thyme and strain. When risotto is
    just done finish with King Crab meat and meyer lemon zest. If
    you must have cheese, which I myself must, then finish with regianno
    and good butter. Season with sea salt and white pepper. Stone
    Crab Claw meat can be substituted. This is also a great way to
    stretch King Crab meat. It is a little pricey. Many may think
    King Crab is low rent, but trust me, it works great with this dish.
    Peace and Joy to all this Holiday Season.
     
  4. phatch

    phatch Moderator Staff Member

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    Good advice. I was planning on a frozen halibut, but struck out. I forgot the seasonality aspects. So I'll be searching out some other seafood. Haven't decided yet.

    Phil
     
  5. shahed

    shahed

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    Culinary Student
    mackerel risotto.....mmmmmmm

    really simple:

    shallots
    w/wine
    cream
    risotto rice
    mackerel
    seasoning
    water/stock


    i like to use a little parsley oil as the garnish.

    if you want a method let me know, but if you know how to cook a risotto youll know what o do with this. The only thing i can say is pre cook your smoked mackerel well in advanced and allow to cool and where possible left in fridge. When its cooled peel skin and cut into cubes(like suger cubes). then just add to your risotto when needed.

    hope that helps

    shahed
     
  6. mezzaluna

    mezzaluna

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    When I saw your menu I thought of herbs and citrus- kind of a gremolata profile, but easy on the garlic.
    Good luck getting a suitable substitute for the halibut.
     
  7. phatch

    phatch Moderator Staff Member

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    I'm getting tempted with some lobster. Pricey but available frozen if nothing else.

    Phil