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Serves 6

4 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

3 large portobello mushroom caps,

chopped into 1/2 inch pieces

1/2 cup white wine (not sweet)

2 cups Arborio rice

5-6 cups vegetarian or chicken stock, heated

1/2 cup Canal Junction Lock 21, grated

1/2 cup heavy cream

2 tablespoons unsalted butter

kosher salt and pepper, to taste

5 green onion stalks

1/2 cup extra virgin olive oil

kosher salt and pepper, to taste

Preheat Oven to 400.

Saute the mushrooms over high heat in a large, wide pot with the 4 tablespoons of oil. When starting to caramelize, add the onion and sauté to a golden brown color, about 5 minutes. Turn the heat to low adding the rice and dry sauté for 5 minutes.

Add the wine and stir. When the wine has almost dried up, add enough of the stock to just come to the top of the rice. Continue stirring. Continue to add the stock (only a half a cup at a time) when it has almost dried up from the previous addition. Continue stirring.

When the rice is done when soft to chew. Add the cream, butter, Lock 21 and season to taste.

For the Scallion Oil:

Place the scallion in plastic and microwave for twenty seconds. Place in a blender with the oil and blend well.

For the Halibut:

Season the Halibut with salt and pepper. In a preheated sauté pan over medium-high heat with enough oil to coat the bottom of the pan. Place the halibut in (3at time) seasoned side down first. Season the bottoms (facing up now). Turn when golden and place on baking pan. Do remaining three pieces the same way. Place in the preheated oven for about 5-7 minutes and remove from the oven. Serve.