Fillet of Salmon with Fennel, Tomatoes, and Risotto - clam juice

Method

• Preheat oven to 300F.
• Bring 4 cups clam juice to simmer in medium saucepan; cover and keep warm.
• Melt 1/2 tablespoon butter with 1/2 tablespoon oil in heavy large saucepan over medium high heat.
• Add white onion and saute until soft, about 3 minutes.
• Stir in rice.
• Add 1/4 cup wine; stir until almost all liquid evaporates, about 1 minute.
• Add 4 cups warm clam juice, 1 cup at a time, cooking until almost all liquid is absorbed between additions and stirring frequently, until rice is tender but still firm to bite and mixture is creamy, about 18 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
• Sprinkle salmon with salt and pepper.
• Add salmon to skillet and cook until brown on both sides but still medium-rare in center, about 3 minutes per side.
• Transfer to baking sheet and place in oven to keep warm.
• Add red onion and garlic to same skillet and cook until translucent, stirring often, about 3 minutes.
• Add remaining 1/2 cup wine.
• Bring to boil, then add fennel and tomatoes.
• Cook until fennel is crisp-tender, stirring often, about 3 minutes.
• Add 1/2 cup clam juice and spinach.
• Stir until spinach wilts, about 1 minute.
• Stir in remaining 2 tablespoons butter and 3 teaspoons chopped tarragon.
• Season to taste with salt and pepper.
• Stir remaining 2 teaspoons tarragon and cheese into risotto.
• Season with salt and pepper.
• Divide risotto and fennel mixture among plates.
• Place 1 salmon fillet on each plate; sprinkle with chives.