Risotto Of Monkfish Recipe
saffron, fresh tomato, fresh herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Broth
In a pot, bring the chicken or vegetable broth to a simmer. Add the saffron threads and let it steep on low heat.
Toast the Rice
Add the Arborio rice to the pan, stirring for about 2-3 minutes until the rice is lightly toasted.
Deglaze with Wine
Pour in the white wine and stir until it has mostly evaporated.
Cook the Risotto
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
Add the Monkfish
In the last 5 minutes of cooking, gently place the monkfish fillets on top of the risotto, allowing them to steam and cook through.
Finish the Dish
Once the rice is cooked and the fish is tender, stir in the diced tomatoes, fresh parsley, basil, salt, and pepper to taste. Mix gently to combine.
Serve
Plate the risotto, ensuring pieces of monkfish are atop. Garnish with extra herbs if desired and serve warm.