Grilled Halibut on a Saffron Risotto Cake with Pea Tendrils and White Truffle Oil Vinaigrette

Name: Grilled Halibut on a Saffron Risotto Cake with Pea Tendrils and White Truffle Oil Vinaigrette
Ingredients: 3/4 cup diced white onion; 1/4 cup butter; 10 ounces arborio rice; 1 pinch saffron threads; 1/2 cup white wine; 1 quart chicken broth, simmering; 2 tablespoons butter, for finishing the risotto; 1 pinch salt; 1 pinch ground white pepper; 1 small shallot, minced; 1/4 cup verjus; 1 tablespoon whole grain mustard; 3/4 cup canola oil; 1/4 cup olive oil; 2 teaspoons white truffle oil; 2 tablespoons fresh chives, sliced thin; Salt and pepper; 1 large leek, cleaned and halved lengthwise, root end trimmed off and trimmed to a length of 12 to 15 inches; 1 teaspoon kosher salt; 1 (24-ounce) halibut fillet, about 12 inches long; 8 (6-inch) bamboo skewers or long toothpicks; Canola oil; 1 tablespoon canola oil; 2 shallots, finely chopped; 8 ounces pea shoots or tendrils