Recipes
Prosciutto Wrapped Halibut Over Wild Mushroom and Green Pea Risotto
Chardonnay
Recommended Wine Pairing: Chardonnay (Santa Barbara County) / Chardonnay (Eden Valley)

Ingredients
4 fresh Halibut fillets, approximately 6-8 oz each (if Halibut is not available, substitute with Cod, Sea Bass)
½ lb Prosciutto di Parma, thinly sliced
1 medium yellow onion, diced small
2 cloves fresh garlic, minced
1 lb Arborio Rice
2 cups good, dry white wine
6 cups good-quality Chicken Stock, warmed in separate sauce pan
1-2 lbs variety of mushrooms: button, baby Portobello, shiitake, oyster
2 cups fresh, shelled green peas or 1 bag frozen green peas
Extra-virgin olive oil
½ stick unsalted butter
2 Tbsps fresh Italian parsley, chopped

Directions
Heat oven to 325°.

Season Halibut fillets generously with salt and pepper. Using one or two slices of Prosciutto di Parma, wrap center part of fillet, making sure the ends of the prosciutto are under the fillet. You do not need to completely cover the entire Halibut fillet and can leave edges un-wrapped. Place each wrapped fillet on lightly greased baking sheet.

In a large sauce pan, heat 2 Tbsp butter and 2 Tbsp olive oil over medium heat. Add the onion and garlic and cook for approximately 4-5 minutes, stirring constantly until onion is translucent. Add the mushrooms and cook until slightly browned in color. Add the green peas and the Arborio Rice and cook in sauce pan, stirring constantly for 2 minutes. Add the white wine and let cook until all the wine is gone.

Add the Halibut fillets to the oven and cook for approximately 12-15 minutes. Make sure the prosciutto is crispy around the fish.

Once the pan is dry, spoon two ladles of warmed stock onto the rice. Stirring continuously, cook and stir the rice until the stock is gone. Keep adding more stock, stirring into the rice, until the rice is creamy and al dente. Add another 2 Tbsps of butter to the rice and let melt in.

To serve, spoon the mushroom-pea risotto onto warmed plates and gently place the Prosciutto Wrapped Halibut on top of the risotto. Sprinkle with chopped parsley and serve with Greg Norman Estates Santa Barbara Chardonnay.

Serves: 4

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