David Burke's Poached (RED) Snapper with Saffron Risotto
Good Cause Grub
This June marks the month during which AIDS was discovered 33 years ago, so (RED) is launching a two-week food campaign to raise money to fight the disease. From June 1 to June 10, the organization, founded by Bono and Bobby Shriver in 2006, is partnering with chefs across the country to raise money for the organization. Every time people order a (RED) item on the menu of a participating restaurant, a small donation from that restaurant will be made to the Global Fund to Fight AIDS.
Below is chef David Burke's participating recipe for Poached (RED) Snapper with Saffron Risotto.
For the risotto: Heat olive oil in a saucepan. Add onion and cook, stirring, for 2 minutes. Add rice and cook, stirring, until the rice grains are coated with oil. Add light chicken stock or broth gradually, stirring, a cup at the time, until stock is absorbed by rice. Add salt and pepper. When liquid is almost absorbed, stir in saffron. Remove from heat and stir in butter. Reserve.
For the (RED) snapper: Preheat oven to 350 degrees. Heat light chicken stock or broth. Season filets and place in baking dish. Pour stock or broth over fish. Cover, and bake for 7 to 8 minutes, or until fish is slightly firm to the touch. Do not overcook. Reserve.
For the sauce and garnish: Place mussels, clams, oil, light chicken stock or broth, and lemon juice in a large saucepan, and bring to a boil. When mussels and clams begin to open, about 3 to 4 minutes, add all remaining ingredients. Stir to combine and adjust seasoning.
To build the dish: Place 1/2 cup of Risotto on each of the 4 dinner plates. Remove fish from cooking liquid and place fish fillet on top of Risotto (save cooking liquid and use as a fish stock for other dishes). Place 2 mussels and 2 clams on top of fish, and spoon sauce over and around fish and Risotto.
Course: Main Course