Fresh Catch Of The Day Recipe

Prepare stock

Warm the chicken or vegetable stock in a saucepan over low heat and keep it at a gentle simmer; you will ladle it into the risotto.

Sauté aromatics

In a heavy-bottomed sauté pan or medium saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add the minced shallot and sauté 2–3 minutes until translucent but not browned. Add the minced garlic and sauté 30 seconds until fragrant.

Toast rice

Add the Arborio rice to the pan and stir to coat the grains with fat. Cook 1–2 minutes, stirring constantly, until the edges of the rice become translucent.

Deglaze

Pour in the white wine and stir until mostly absorbed.

Cook risotto

Begin adding the simmering stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. Continue for 18–20 minutes until the rice is creamy and al dente. Adjust heat as needed to maintain a gentle simmer.

Finish risotto

When the rice is tender with a slight bite, remove from heat and stir in 2 tablespoons butter, the grated Parmigiano-Reggiano, and the goat cheese in small dollops. Fold in the baby spinach until wilted and evenly distributed. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper; taste and adjust.

Preheat oven to 425°F (220°C). Place halved Roma tomatoes cut side up on a baking sheet lined with parchment. Drizzle with 1 tablespoon olive oil, sprinkle with thyme, chopped rosemary, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Roast 18–22 minutes until tomatoes are softened, slightly shriveled at the edges and lightly caramelized. Remove from oven and keep warm.

In a medium skillet over medium heat, cook the chopped Applewood bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 tablespoon of the rendered bacon fat in the pan (drain or discard excess if there is a lot).

Add 1 tablespoon butter to the skillet with the reserved bacon fat, then add the sweet corn kernels. Sauté 3–4 minutes until tender and beginning to color. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir in the crisped chopped bacon and remove from heat; keep warm.

In a small bowl, combine the 3 tablespoons softened unsalted butter with 1 tablespoon smoked tomato paste, 1/4 teaspoon smoked paprika, 1 teaspoon lemon juice and 1/8 teaspoon salt. Mash together with a fork until smooth and well incorporated to make the smoked tomato butter. Transfer to a small heatproof dish and keep at room temperature (or briefly warm over very low heat before serving so it is spreadable).

If using vincotto as a finishing sauce, warm it very gently in a small saucepan for 30–60 seconds until slightly fluid but not boiling. Reserve for drizzling.

Pat fish fillets dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Heat 2 teaspoons olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Place fillets skin-side down, pressing gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down 3–5 minutes (depending on thickness) until skin is crisp and releases easily from the pan.

Flip fillets and cook 1–3 minutes more until the fish is opaque and flakes easily with a fork (internal temperature ~135–140°F for most white fish). Remove from pan and tent loosely with foil to rest for 2 minutes. Finish with a small pat of smoked tomato butter on top of each fillet to melt.

Divide the warm goat cheese risotto among 4 warmed plates, making a slight well in the center of each portion.

Spoon the corn and bacon mixture over one side of each risotto portion and place two herb-roasted Roma tomato halves on the other side.

Set a rested fish fillet on top of each risotto portion. Add a small pat (about 3/4 teaspoon) of the smoked tomato butter onto the hot fillet so it melts down.

Drizzle about 1/2 tablespoon vincotto around the plate (or over the fish and risotto) for a sweet-acid finish. Garnish with chopped parsley and optional microgreens. Serve with lemon wedges on the side.