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1
For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender.
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2
Add rice and stir until coated with oil.
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3
Add wine and continue to stir until the rice has absorbed most of the wine.
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4
Add lobster broth 1/2 cup at a time, while constantly stirring.
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5
When the rice is almost tender, add cooked lobster meat, butter, and cheese.
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6
Season with salt and pepper, to taste.
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7
Set aside.
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8
For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil.
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9
Reduce until almost dry.
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10
Add cream and reduce by 1/2.
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11
Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified.
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12
Be careful not to boil.
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13
In a separate pan, sear diced foie gras until evenly browned.
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14
Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture.
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15
Salt and pepper to taste.
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16
Set aside.
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17
Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms.
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18
Cook until almost tender.
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19
Add corn and cook until tender.
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20
Season with salt and pepper, to taste.
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21
Saute halibut in olive oil in frying pan until cooked.
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22
Season with salt and pepper.
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23
When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate.
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24
Place the halibut on top of the risotto.
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25
Ladle 2 ounces of foie gras butter around the fish and risotto.
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26
Sprinkle the vegetable mixture around the fish and risotto.
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27
Garnish with cherry tomatoes.
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
