INGREDIENTS:
- 12 ounces of Halibut filet cut in two
- 4 ounces of imported Arborio rice
- ¼ butternut squash, skinless and cut into cubes
- Pinch of salt
- ½ pound of spinach
- Vegetable stock
- 6 cups of onions, chopped
- 3 tablespoons of olive oil
- 1 clove of garlic, chopped
INSTRUCTIONS:
1. In a deep pan, add 3 tablespoons of olive oil. Add onions and brown. When soft, add rice and turn with a wooden spoon. Add vegetable stock as needed. You want the rice to cook slowly. Once the rice is cooked, add the butternut squash.
2. In a frying pan, heat 3 tablespoons of olive oil on high heat. Cook the Halibut filet (3 minutes on each side) and then bake in oven at 425 degrees in the same pan. When cooked, remove the Halibut. In the same pan, add chopped garlic and spinach. Cook for 3 minutes.
3. Serve the risotto in a pasta bowl and plate the two Halibut filets on top. Garnish with the sauteed spinach and drizzle with olive oil.
Fiore Colella, owner of Ristorante Fiore on Hanover Street, was born in Avellino, Italy. When he was 12, he immigrated to America with a dream. Beginning as a dishwasher for a tiny restaurant in the North End, Fiore realized that this was not enough. He learned English and how to cook and within 10 years, purchased the little restaurant Cantina Italiana. The authenticity of his food and the Mediterranean atmosphere kept customers coming back year after year. In 2000, Fiore expanded his dreams and opened Ristorante Fiore in a location he had walked by on his way to wash dishes.
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