Sauteed Halibut With Lobster Risotto And Foie Gras Butter Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1172
FAT
231%
CHOL
149%
SOD
28%

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Ingredients for 8 servings

4 ounces diced A or B grade foie gras

4 ears fresh corn, kernels cut off the cob

8 ounces white cooking wine

2 sprigs of fresh thyme

2 ounces olive oil

2 tablespoons unsalted butter

1 pound arborio rice

2 fresh bay leaves

2 tablespoons olive oil

1/4 cup grated Asiago

1 pound fresh chanterelle mushrooms

1 pound unsalted butter cut into large dice

1 tablespoon whole black peppercorn

28 cherry tomatoes, for garnish

2 cups lobster broth

1 diced shallot

1/4 cup heavy cream

1 cup white wine

8 ounces cooked lobster meat

8 (6-ounce) pieces halibut

1 large Spanish onion, diced

2 tablespoons butter

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