Onaga glassato all’ananas con pancetta

Ingredienti

• Four 8 oz Onaga filets ((Red Snapper))
• 1 c. diced pineapple
• 2 oz. diced Pancetta
• 4 tbsp sugar
• 2 tbsp rice wine vinegar
• 1 tbsp ketchup
• 2 tsp sweet chili sauce
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• 1 tbsp vegetable oil
• 2 c. Riscotto
• (Arborio Rice)
• 1 tbsp diced white onion
• 1 tbsp diced leeks ((white only))
• 1 tbsp minced garlic
• 1 tbsp minced shallot
• zest of one lemon
• 3-4 c. chicken stock
• 1 c. fresh baby spinach
• 1/2 c. cream
• 2 tbsp butter
• 1/4 c. parmesan cheese ((shredded))

Preparazione

1. 1

   In a pan, add oil and sauté Pancetta until lightly browned.

2. 2

   Add garlic and shallots and cook until lightly golden.

3. 3

   Add pineapple, vinegar, sugar, ketchup and sweet chili

4. 4

   Bring everything to simmer and let reduce until consistency is like a thin syrup (add chicken stock if needed to fully cook pineapple).

5. 5

   While sauce is reducing, season and pan sear the Onaga skin side down until crispy, then flip and finish.

6. 6

   --- Risotto ---

7. 7

   In a sauté pan, add olive oil and sauté onion and leeks until translucent.

8. 8

   Add garlic, shallots and risotto and sauté until risotto is coated.

9. 9

   Add stock to cover risotto and simmer, stir often so bottom doesn’t burn, keep adding stock slowly until risotto is al-dente.

10. 10

    Add cream, butter and cheese.

11. 11

    Toss spinach with risotto and season.

12. 12

    --- How To Serve: ---

13. 13

    Place risotto in center of plate

14. 14

    Set fish on top and glaze the fish.

15. 15

    Drizzle sauce around and garnish with sliced green onions.