Grilled Branzino
Arborio Risotto, French Shallot Soubise, Grilled French Shallots, Huacatay Oil
Chef Arnaldo Castillo of Tio Lucho’s | Atlanta, GA
I wanted to highlight the subtle flavors of French shallots by doing a confit and turning it into a flavorful sauce to build upon. The French shallot soubise brings a slight sweetness and creaminess to the risotto. The branzino pairs really well with the French shallot-scented risotto. It’s a classic pairing.
Adapted by StarChefs | February 2026 | Photo: Angie Webb
INGREDIENTS
Shallot Soubise:
10 French shallots, halved lengthwise
¾ cup olive oil
Risotto:
4 tablespoons olive oil
1 cup Arborio rice
1 bay leaf
1 teaspoon garlic purée
Unsalted chicken stock
Kosher salt
Grated parmesan
Grated Grana Padano
Grilled Branzino:
1 fillet branzino
Extra virgin olive oil
Sea salt
Ground black pepper
To Assemble and Serve:
Grilled French shallot petals
Huacatay oil
METHOD
For the Shallot Soubise:
Heat oven to 325°F. Combine shallots and olive oil in a shallow pan. Cover with aluminum foil and cook 45 minutes, or until shallots are fork-tender. Strain, reserving oil. Transfer shallots and reserved oil to a blender. Purée until smooth. Set aside.
For the Risotto:
In a heavy-bottomed pot over medium flame, heat oil. Add rice and bay leaf. Cook until rice is evenly toasted. Stir in garlic purée and 2 tablespoons Shallot Soubise. Working in batches, add stock, stirring constantly between each addition. Cook until rice is tender. Season with salt. Remove from heat and fold in cheese. Using tongs, remove and discard bay leaf. Return pan to low heat and keep warm.
For the Grilled Branzino:
Heat and prepare a grill to maximum heat. Place fish on a clean work surface. Season with olive, salt, and pepper. Sear until cooked through and skin is crisp. Remove from heat and let rest.
To Assemble and Serve:
Spoon Risotto into a shallow bowl. Top with Grilled Branzino. Garnish with shallot petals and finish with a drizzle huacatay oil.
