Black Pepper & Parmesan Risotto
 with Pan-Seared Dill & Caper Halibut

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Recipes by Danielle Kartes

Photos by Michael Kartes

Serves 4 | 30–35 minutes

As light and warmth return, it’s the perfect time of year to marry the comfort food that nurtured us through winter with fresh vibrant dishes that are light, fresh, and bright. 

2 tablespoons butter
1 tablespoon olive oil
1/2 teaspoon cracked black pepper
1/2 cup chopped red onion or shallot
1 cup uncooked Arborio rice 

1 cup rose or dry white wine
4 cups chicken stock
1/2 cup grated Parmesan cheese
1/2 cup heavy cream
kosher salt to taste

In a large heavy-bottom sauce pot, heat butter and olive oil over medium heat and sauté onion and black pepper until onions are translucent, 3-4 minutes. Add rice, “toasting” it with onions and oil 2–3 minutes. Add wine and stir continuously until wine is completely absorbed. Add stock, 1 cup at a time, and stir rice continuously until each addition of stock is completely absorbed. Once all stock has been added and rice is fully cooked and has a creamy texture, add cream and cheese. Season with kosher salt to taste. Serve immediately.

4 tablespoons butter1 tablespoon olive oil
1 1/2 pounds fresh halibut, 2 inches thick

 kosher salt and pepper to taste


1 2-ounce jar brined capers, drained
1 cup dry rose wine
2 tablespoons chopped dill

In a large nonstick skillet, heat 3 tablespoons of butter and olive oil over medium-high heat until butter foams. 

Season fish with salt and pepper. 

Place fish in the skillet, skin-side down, and sear 3–4 minutes. (Thinner cuts will cook and brown much faster.) Gently flip the fish and add capers and wine. Continue to poach for roughly 3 minutes. Do not overcook. Fish should be opaque with clear juices, but very moist and tender. Remove fish from the pan and reduce sauce by one-third by continuing to cook. Finish with last tablespoon of butter, and spoon sauce over fish to serve.

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