Gradually add the warm fumet, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and stir in the butter, Parmesan, and chopped basil. Season with salt and pepper to taste.

Make the Salsa

In a bowl, combine the charred corn, halved cherry tomatoes, lime juice, salt, and pepper. Toss well and set aside.

Cook the Halibut

Season the halibut fillets with salt and black pepper. In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the halibut fillets, cooking for about 4-5 minutes on each side until golden and cooked through.

Serve

On each plate, spoon a serving of risotto, top with a seared halibut fillet, and garnish with the corn-tomato salsa.