Half Cheek Recipe

Prepare the Balsamic Reduction

In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Cook until it reduces to a syrupy consistency, about 15-20 minutes. Set aside to cool.

Make the Risotto

In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy. Add the shallot and garlic, cooking until softened. Stir in the Arborio rice and toast for 1-2 minutes. Gradually add the chicken broth, one ladle at a time, stirring constantly until absorbed. After about 15 minutes, stir in the peas and cook until the rice is creamy and al dente. Stir in the Parmesan cheese, and season with salt and pepper to taste.

Cook the Halibut

In a skillet, heat the remaining olive oil over medium-high heat. Season the halibut fillets with salt and pepper. Cook the halibut for 4-5 minutes on each side or until golden brown and cooked through.

Make the Brown Butter

In a small saucepan, melt the butter over medium heat. Continue to cook until it turns golden brown and smells nutty. Remove from heat and stir in the lemon juice.

Prepare the Basil Oil

In a blender, combine the fresh basil with a splash of olive oil. Blend until smooth, adding more oil if necessary to reach desired consistency.

Plate the Dish

On each plate, spoon a serving of the risotto, place the halibut on top, drizzle with lemon brown butter, basil oil, and finish with a drizzle of balsamic reduction.