John Dory with Squash Risotto and Herbed Cranberry Sauce

Name: John Dory with Squash Risotto and Herbed Cranberry Sauce
Yield: 4 Servings
Ingredients: 1 cup fresh or frozen cranberries; 1/2 cup water; 1/4 cup sugar; 2 fresh sage leaves; 1/4 teaspoon Sherry wine vinegar; 4 2- to 3-ounce skinless John Dory fillets, each cut in half lengthwise; 2 teaspoons chopped fresh thyme; 2 teaspoons chopped fresh sage; 4 thin prosciutto slices, cut in half lengthwise (about 1 1/2 ounces); 1 1 3/4-pound butternut squash, peeled, cut into 1/2-inch cubes (about 3 1/2 cups cubes) plus 1 small butternut squash with long slender neck (about 3 inches long); 4 3/4 cups low-salt chicken broth, divided; 12 unpeeled baby carrots, scrubbed, 1 inch of green tops still attached; 1 1/2 tablespoons olive oil, divided; 16 pearl onions, peeled; 1 1/2 cups vegetable oil (for frying); 12 fresh sage leaves; 3 tablespoons butter, divided; 1/2 cup chopped shallots (about 2 large); 1 garlic clove, pressed; 1 cup arborio rice or other medium-grain white rice; 1/2 cup dry white wine

By Ariel Contreras Fox

September 29, 2009

Recipe notes