Take a walk on the exotic side with this risotto with smoked white fish and fried seaweed. Sauro is a white fish similar to swordfish found in Italy; if you can’t find it, smoked swordfish is an acceptable substitute.
*Note: If you can’t find sauro, smoked swordfish is an acceptable substitute.
Preheat the oven to 185 degrees.
Heat the oil over medium heat in a large pot to 300 degrees. (The oil should only come 1/3 of the way up the sides.) Carefully fry the seaweed until crisp, and transfer to paper towels to drain.
Arrange the seaweed in a single layer on a baking sheet and place in the oven for 25-30 minutes. Remove from the oven and set aside.
Place the onion in a pressure cooker with enough water to come up about 1/3 of the way up the sides. Seal the pressure cooker according to the manufacturer’s instructions and place over high heat. Once the cooker has come to pressure, lower the flame to the lowest possible setting without losing pressure (usually low to medium-low works). Cook for 60 minutes.
Remove from heat and drain the onions, reserving the cooking liquid. Carefully transfer the mixture to a food processor and purée. Add the cooking liquid as necessary until a fluid consistency is achieved.
In a saucepot, heat the fish stock over high heat until boiling. Meanwhile, in a saucepan, brown the garlic and half of the chile in olive oil over medium-high heat. Discard the garlic and chile pieces.
To the same pan, add the rice and toast over medium heat for 3 minutes. Add the boiling broth and increase the heat to high. Cook until al dente, about 16 minutes, stirring often. Halfway through cooking, add the onion purée and salt, to taste. When the rice is al dente, add the sauro, and cook all the way through. Add freshly ground pepper and the butter and remove from heat.
Rub the bottom of the plate with the remaining chile pepper, then sprinkle with lemon zest. Transfer to plates, and garnish with the fried seaweed on top.