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1
Add the chicken broth to a small saucepan and bring to a simmer.
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2
In a 4 to 5-quart heavy nonstick saucepan over medium-high heat, melt 2 tablespoons of the butter with 2 tablespoons of the olive oil.
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3
Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 3 to 4 minutes.
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4
Do not allow the onion to brown.
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5
Add the rice and garlic and cook, stirring constantly, until the grains turn white and opaque and smell nutty and the garlic is fragrant, about 2 minutes.
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6
Add the white wine, salt and pepper, and stir to combine.
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7
Using a ladle, begin adding the hot broth mixture to the saucepan, 1 ladle at a time, stirring frequently and not adding more liquid until the prior addition is completely absorbed by the rice.
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8
The rice should take about 18 to 20 minutes to cook, and you might not need quite all of the liquid.
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9
(Or, if you have used all of the broth and the rice is still not cooked through, add a bit of hot water.)
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10
The rice should be very smooth and creamy, and the grains should be separate and tender without being mushy.
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11
When the rice has cooked about 15 minutes, season the bronzini fillets on both sides with salt and pepper and heat a large skillet over medium high heat.
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12
When hot, add remaining 2 tablespoons olive oil and sear the fillets, skin side down, until golden.
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13
Turn to the other side and cook until fish is golden on the presentation side and just cooked through, 1 to 2 minutes, depending on the size of the fillets.
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14
Remove from the heat and set aside.
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15
By the time you are finished cooking the fish, the risotto should have reached the proper consistency.
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16
Remove the saucepan from the heat and add the arugula, remaining 2 tablespoons of butter, and the grated Parmesan.
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17
Stir to combine well and serve immediately, with each guest getting a generous spoonful of risotto in the center of a large shallow rimmed bowl.
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18
Top each portion of risotto with a piece of fish, and ladle the Provencal sauce over and around the fish and risotto.
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19
Garnish with a pinch of freshly ground black pepper and Parmesan curls, and herbs, if desired.
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20
In a medium nonreactive skillet, melt the butter and saute the onion, fennel, leeks, garlic, fennel seeds until the vegetables are soft, 10 to 15 minutes.
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21
Add the tomatoes and continue to cook until they have softened, released some of their liquid and begin to break down, 5 to 10 minutes longer.
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22
*Add the anchovy fillets and capers and process in a blender until smooth.
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23
Add the sherry vinegar, sugar, if necessary, and orange zest and season, to taste, with salt and white pepper.
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24
(If sauce seems too thick, thin with a bit of warm water or chicken broth.)
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25
Serve warm over fish.
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26
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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27
Transfer liquid to a blender or food processor and fill it no more than halfway.
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28
If using a blender, release one corner of the lid.
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29
This prevents the vacuum effect that creates heat explosions.
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30
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
