Halibut with Lemon Butter Sauce, Mushroom Risotto and Garlic Green Beans

Ingredients

• 5 cup vegetable broth (Can be substituted with chicken or mushroom broth.)
• 2 tbsp olive oil (Extra virgin olive oil is preferred.)
• 4 tbsp unsalted butter (Divided into separate portions for cooking.)
• 1 lb cremini mushrooms (Cleaned and sliced about 1/4-inch thick.)
• 1 pcs shallot (Large, finely chopped.)
• 3 cloves garlic (Minced.)
• 1.5 cup arborio rice (Do not rinse the rice.)
• 0.5 cup dry white wine (Such as Pinot Grigio or Sauvignon Blanc.)
• 0.75 cup parmesan cheese (Freshly grated, plus more for serving.)
• 1 tsp salt (Or to taste.)
• 0.5 tsp black pepper (Freshly ground, or to taste.)
• 2 tbsp fresh parsley (Chopped, for garnish.)

Instructions

1. 1

   Prepare Broth and Sauté Mushrooms

   • Pour the vegetable broth into a medium saucepan and bring it to a gentle simmer over low heat. Keep the broth warm throughout the entire cooking process.
   • In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat.
   • Add the sliced mushrooms and cook, stirring occasionally, until they are well-browned and have released their moisture, about 8-10 minutes. Season with a pinch of salt and pepper.
   • Remove the cooked mushrooms from the pot with a slotted spoon and set aside in a bowl.
2. 2

   Sauté Aromatics and Toast Rice

   • Reduce the heat to medium. In the same pot, add 1 tablespoon of butter.
   • Add the finely chopped shallot and cook until softened and translucent, about 3-4 minutes.
   • Stir in the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
   • Add the Arborio rice to the pot. Stir constantly for about 2 minutes to toast the grains. The edges of the rice should become translucent, and it will smell nutty.
3. 3

Ingredients

• 1.5 lb fresh green beans (ends trimmed)
• 8 cup water (for boiling)
• 1 tbsp salt (for blanching water)
• 2 cup ice cubes (for ice bath)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (finely minced)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup sliced almonds (toasted, for garnish)

Instructions

1. 1

   Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.

2. 2

   Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.

3. 3

   Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.

4. 4

   Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.

5. 5

   Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.