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Ingredients

Saffron Risotto Cake:

• 3/4 cup diced white onion
• 1/4 cup butter
• 10 ounces arborio rice
• 1 pinch saffron threads
• 1/2 cup white wine
• 1 quart chicken broth, simmering
• 2 tablespoons butter, for finishing the risotto
• 1 pinch salt
• 1 pinch ground white pepper

White Truffle Oil Vinaigrette:

• 1 small shallot, minced
• 1/4 cup verjus
• 1 tablespoon whole grain mustard
• 3/4 cup canola oil
• 1/4 cup olive oil
• 2 teaspoons white truffle oil
• 2 tablespoons fresh chives, sliced thin
• Salt and pepper

Grilled Halibut wrapped with Leeks:

• 1 large leek, cleaned and halved lengthwise, root end trimmed off and trimmed to a length of 12 to 15 inches
• 1 teaspoon kosher salt
• 1 (24-ounce) halibut fillet, about 12 inches long
• 8 (6-inch) bamboo skewers or long toothpicks
• Canola oil

Pea Tendrils or Shoots:

• 1 tablespoon canola oil
• 2 shallots, finely chopped
• 8 ounces pea shoots or tendrils

Description

Food Network