Servings: Makes 4 Servings
To make risotto: Put corncobs and 6 cups water in a pot; bring to a simmer over medium-high heat. Cook about 20 minutes, then continue to simmer as you make risotto. Meanwhile, in a food processor, puree corn kernels 1 to 2 minutes; set aside. Heat olive oil in a large saucepan set over medium heat. Add onion and cook, stirring often, about 5 minutes, until translucent. Add rice and cook, stirring constantly, about 2 minutes, until coated with oil. Add wine and cook, stirring occasionally, about 2 minutes, until rice is almost dry. Add 1 cup simmering corn stock and salt, bring to a boil, then reduce heat to simmer. Cook, stirring slowly but constantly, until almost all liquid has been absorbed. Repeat process 4 more times, until rice is tender but firm and mixture looks thick and creamy. Stir in pureed corn and cook about 2 more minutes, until thickened and heated through. Adjust seasoning to taste. Remove from heat and add butter, stirring vigorously until incorporated. Set risotto aside in a warm place.
To make fish: Preheat oven to 200°. Sprinkle barramundi with salt. In a large, heavy skillet, heat canola oil over high heat until ripples form. Add fish, skin side down, and cook 4 minutes, or until crisped and golden brown. Flip, then transfer skillet to oven. Bake 10 minutes, or until fish flakes easily with a fork.
To make salsa: In a small bowl, toss together onion, sugar, salt, pepper, and lime juice; let stand 5 minutes. Stir in olive oil and basil, and season to taste with pepper.
To serve, divide risotto among 4 plates. Place barramundi on top, skin side up. Garnish with onion salsa.
Note: When shopping for barramundi, a type of sea bass native to northern Australia, ask for Australis barramundi, which is raised on a pioneering sustainable fish farm in Massachusetts (or try thebetterfish.com).
From the June 2008 issue of O, The Oprah Magazine
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