Grilled Mako Shark, Chorizo & Clams Risotto, Uni Buerre Blanc

For Shark:
•1 lb Mako Shark, portioned into 4
•Salt and Pepper
For the Risotto:
•4 Tbsp Unsalted Butter
•1 Tbsp Olive Oil
•½ small Onion, chopped
•4 oz. Chorizo
•1 ¼ cups Arborio rice
•½ cup White Wine
•4 ¼ cups Seafood stock
•1 lb. Manila Clams
•2 Tbsp chopped Chives
•Kosher Salt and Pepper, to taste
For the Buerre Blanc:
1 cup dry White Wine
½ cup White Wine Vinegar
1 Tbsp finely chopped Shallot
•3 sprigs fresh Thyme
•1 lb Unsalted Butter, cold
•8 Uni Filets, rough chopped
•Kosher Salt, to taste

For the Risotto: 1. In a large pot, combine the first three ingredients and cook on medium for 5 minutes to sweat the onions.  Add chorizo and cook until crumbled and broken.  Season with salt and pepper.
2. Add rice and stir for one minute.  Increase the heat to high and add white wine.  Reduce by half then add stock.  Bring to the boil and let it cook.  Half way through the cooking, add clams.  Cook rice until the starch is released and thickened.  If needed, add a touch of water.
3. Add chopped chives and adjust seasoning.  Add a touch more butter for a special touch of richness.
For Buerre Blanc: In a small pot, add first 4 ingredients and cook until wine is reduced by 3/4.  Turn heat on low and incorporate the butter slowly with a whisk.  Add chopped uni and season to taste.                                                                                                                                                                                                                                                                                      For the Shark: Heat the grill on medium high.  Season the shark with salt and pepper.  Rub a touch of olive oil on each and grill for 4 minutes each side.  Set aside.
To Assemble: Place risotto on a plate with the clams fully opened.  Place the fish in the middle of the rice and the sauce around the rice.  Serve immediately.