Summer squash, wild Gulf shrimp, lobster mushroom & baby leek risotto, lemon chive beurre blanc.

In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced baby leeks and sauté until they are soft, about 3 minutes.

Prepare the Risotto

Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is well-coated and slightly toasted.

Pour in the white wine and let it simmer until absorbed. Gradually add the chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.

After about 15 minutes, add the diced summer squash, lobster mushrooms, and wild Gulf shrimp. Continue to stir and cook until the shrimp are pink and the rice is creamy, about 5 more minutes.

Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Remove from heat and cover to keep warm.

In a skillet, heat 2 tablespoons of butter over medium-high heat. Season the monkfish fillets with salt and black pepper.

Cook the Monkfish

Sear the monkfish for 4-5 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

In the same skillet, lower the heat and add the remaining 4 tablespoons of butter, lemon juice, and chopped chives. Stir until the butter is melted and the sauce is slightly thickened.

Make the Beurre Blanc

Adjust seasoning with salt and pepper to taste.

Plate the risotto, place the monkfish on top, and drizzle with the lemon chive beurre blanc. Garnish with additional chives if desired.

pan seared monkfish

Recipe information

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