Sauteed Sea Robin, Squid Risotto, Tomato Fondue and Saffron Vermouth Sauce
Chef Seiji Wakabayashi of Bushi-Tei —San Francisco, CA
Adapted by StarChefs.com

Yields: 1 Servings

Ingredients:

Risotto:
4 ounces olive oil
6 ounces white onion, finely diced
1 pound Arborio rice
1 pinch sea salt
2 cups vermouth
6 cups water

Squid and Squid Ink Risotto:
3 Tablespoons Risotto
½ teaspoon squid ink
3 Tablespoons cooked squid, diced
2 ounces water
2 teaspoons Parmigiano Reggiano, grated
2 Tablespoons olive oil
Salt and pepper

Saffron-Vermouth Sauce:
2 cups dry vermouth
1 teaspoon saffron
1 cup heavy cream
4 ounces chilled butter, cubed
Sea salt, to taste

Tomato Fondue:
20 Roma tomatoes
4 ounces extra virgin olive oil
5 cloves garlic, crushed
6 ounces white onions, finely sliced
1 teaspoon sea salt
White pepper

Sea Robin:
Salt and pepper
Organic extra virgin olive oil
2½ ounces sea robin filet, skin on
Method:

For Risotto:
Heat olive oil in a sauce pot, add onions, and sweat until translucent. Add Arborio rice and a pinch of sea salt. Deglaze with vermouth and slowly add water in ¼ cup intervals. Cook over low heat for about 20 minutes, or until risotto reaches al dente consistency. Yields 30 servings.

For the Squid and Squid Ink Risotto:
Fold squid and squid ink in to cooked risotto and mix until incorporated. Heat squid risotto and water in a sauce pot for about one minute. Mix in cheese and olive oil and season with salt and pepper to taste.

For the Saffron-Vermouth Sauce:
Combine vermouth and saffron in a sauce pan and simmer over low heat until reduced by half. Add heavy cream and reduce mixture by half again. Remove from heat and let cool 2 minutes. Add chilled butter cubes and gently whisk until incorporated. Season with sea salt to taste.

For the Tomato Fondue:
Preheat over to 325ºF. Cut tomatoes in half, scoop out pulp and seeds and reserve, and finely dice the hollow halves. Put the reserved pulp through a juicer and pass through a chinois. Heat olive oil and garlic in a sauté pan, add onions, and sweat until translucent. Add diced tomatoes, tomato juice and salt and cook until tomatoes begin to soften. Remove olive oil-tomato mixture from heat, spread on a wax paper-lined sheet pan, and cook in the oven for 25 minutes to evaporate liquid. Season with white pepper to taste.

For the Sea Robin:
Season skin side of sea robin with salt and pepper. Heat olive oil in a sauté pan and pan fry skin side down until crispy.

To Assemble and Serve:
Mound a generous serving of Squid and Squid Ink Risotto on one side of the plate and place a spoonful of Tomato Fondue on the opposite side. Place the Sea Robin on top of the risotto and finish by drizzling the Saffron-Vermouth