1/2 pound arborio rice
1 quart chicken stock
10 ounces manchego cheese
3 red bell peppers
1-ounce shallots
1-ounce garlic
10 ounces butter
1 pint white wine
4 (8-ounce) halibut fillets
Flour
Salt and pepper, to taste
Lemon juice, to tasteBoil rice in chicken stock for 25 minutes. Add manchego cheese, stir quickly. Turn off flame and let it sit.
Roasted Bell Pepper Sauce: Roast bell peppers. Saute shallots, garlic and diced bell peppers in butter. Add 1 pint of white wine, reduce. Puree.
Fish Lightly cover both sides with flour, salt and pepper. Sear each side quickly in a very hot pan. Place rice in middle of plate. Place fish on top of rice and pour sauce around outer edge. Sprinkle with lemon juice.
