Ingredients

IngredientsFOR THE RICE:

• 6 cups reduced-sodium chicken broth
• 1/4 cup unsalted butter, divided
• 1/4 cup olive oil, divided
• 1 medium yellow onion, finely chopped
• 1 1/2 cups Italian risotto rice, such as Carnaroli, Arborio or Vialone Nano
• 1 teaspoon minced garlic

• 1/2 cup white wine
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 4 ounces baby arugula, washed and dried
• 1 cup finely grated Parmesan

FOR THE FISH:

• 4 (6-ounce) portions bronzini fillets
• Salt and freshly ground white pepper
• Flour
• Provencal Sauce, recipe follows

• Freshly ground black pepper, for garnishing plate, optional
• Parmesan curls, for garnishing plate, optional
• Chopped fresh herbs, for garnishing plate, optional

PROVENCAL TOMATO SAUCE:

• 4 tablespoons unsalted butter
• 1/2 cup diced yellow onion
• 1/2 cup diced fennel
• 1/2 cup diced leeks
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons fennel seeds
• 2 cups tomato concassee

• 2 anchovy fillets, minced
• 2 tablespoons rinsed capers
• 3/4 teaspoon sherry vinegar, or to taste
• Pinch sugar, if necessary
• 1/2 orange, zested
• Salt and freshly ground white pepper

Description

Cooking Channel Serves Up This Pan Roasted Bronzini On A Carnaroli Rice, Parmigiano Reggiano And Arugula Risotto With A Provencal Sauce Recipe Recipe From Emeril Lagasse Plus Many Other Recipes At CookingChannelTV.com.

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