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Proscuitto Wrapped Rockfish over Spring Risotto


Weather-wise Spring and Fall are the best aren't they? The spring brings this long (really long if you live on the East Coast) awaited warmth and the sunshine you've been craving during the cold, dark winter months. Fall is that long await crisp air after a blazing hot summer... they're the shortest seasons seemingly but signal a change in the air, a transistion from Winter to Summer and Summer to Winter. I think I say this every year but I swear it felt like Spring would never come this year, there were glimpses and then back to the cold (and snow!). Well finally the weather broke and Spring arrived, along with two of my favorite vegetables - spring peas + asparagus. Every April-May I find myself using these vegetables at least a couple times a week while they're super fresh, they are so vibrant and taste like summer is coming. :)

Now, when you think of risotto you probably don't think of spring or warm weather but the green vegetables lighten it up and provide a nice crunch - I think of it as my last risotto hoorah before I say farewell when the temperature really rises. As far as the fish - I'm not really a bacon/ham wrapped kinda girl BUT it really works with this fish. The proscuitto is super delicate and adds just the right amount of salt and texture. If you give it a try, tag me on instagram so I can see your own beautiful version! @foodreevolution

SERVING SIZE: 2

PREP TIME: 5 MINUTES

COOK TIME: 30 MINUTES

INGREDIENTS:

Risotto-

1 cup Arborio Rice

2-3 cups of Chicken Stock

1 bunch Asparagus (chopped into 3/4 inch pieces)

1 cup Spring Peas (shelled)

1/4 cup Pecorino Romano (grated)

1/2 cup fresh Basil (chiffonade)

1/2 Shallot (diced)

2 cloves Garlic (minced)

2 tbsp Grassfed/Vegan Butter or Ghee

juice of 1 Lemon

S+P

Fish-

2 filets Wild Caught Rockfish (6-7oz each; skin removed)

6 slices Proscuitto di Parma

1 tbsp Grassfed/Vegan Butter or Ghee

pinch Cayenne Pepper

pinch of Smoked Paprika

zest of 1 Lemon

juice of 1 Lemon

S+P

RECIPE:

Preheat the oven to 400 degrees. Bring the chicken stock to a boil and reduce the heat to simmer. Saute the shallot for about 2 minutes in the butter, stirring constantly to avoid browning. Once the shallot begins to turn transluscent, add in the garlic and saute for 1 more minute. Add in the rice (dry) and stir to combine everything. Cook the rice for about 2 minutes to toast and then ladle in 2-3 ladles of stock- the stock should JUST cover the rice.Reduce the heat to medium. Stir occasionally until the stock is completely absorbed and repeat the process 3-4 times for about 20 minutes or until the rice is just al dente.

While the stock is absorbing the first time, prepare the Rockfish. Heat a cast iron skillet on high heat with the butter. Season the fish on both sides with S+P, Cayenne, Smoked Paprika and lemon zest (I usally combine the spices in a bowl first). Squeeze the lemon juice over the fish, this will act as a 'glue' for the proscuitto. Carefully wrap the fish with the proscuitto until covered from end-to-end. Once the pan is really hot, lay the fish in the pan (don't worry if the entire fish doesn't fit, it will get smaller as it cooks and you're finishing it in the oven). Cook for 1 minute on each side and transfer the entire pan to the oven. Cook in the oven for 6-7 minutes. Remove from the oven and let rest on the warm stovetop while you finish the risotto.

On the last round of stock, add in the asparagus, peas and lemon juice. Once the stock has completely absorbed and the rice is ready, fold in the pecorino and fresh basil. Season with S+P to taste.

Serve the fish over the risotto and dig in! Happy Eating! :)


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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