Grilled Grouper with Seafood Risotto and White Wine Citrus Beurre Blanc

I used a similar recipe from My Recipes that is no longer there. This is a compilation of the ingredients from that recipe, my memory, and another recipe I found online (Garden and Table). Use any combination of seafood and vegetables that you'd like.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Warm chicken stock and clam juice in a pot until barely simmering. You will use this mixture to gradually ladle over the rice.

Step 2

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook 1 minute. Add rice, stirring to coat. Cook 2 minutes, or until wine is absorbed.

Step 3

Add one ladle of the simmering stock mixture to the rice and cook, stirring constantly until almost absorbed. Continue this process until you have about 1 cup of stock mixture left, about 15 minutes.

Step 4

Stir in the remaining broth along with the seafood, corn and leeks. Cook and stir, 2 minutes.

Step 5

Stir in the herbs, tomato and butter. Season to taste with salt and pepper.

Step 6

Combine the first 8 ingredients in a 2-quart saucepan over medium-high heat. Cook 15-20 minutes or until liquid has mostly absorbed.

Step 7

Reduce heat to low; gradually add butter, 1 tablespoon at a time, whisking well after each addition. Strain mixture through a fine wire-mesh sieve. Discard solids. Season to taste.