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

Season the monkfish fillets with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Add the monkfish fillets and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat and keep warm.

Sear the Monkfish

In a saucepan, bring vegetable broth to a simmer. In a separate large pot, heat 1 tablespoon of butter over medium heat. Add the sliced baby leeks and sauté until soft. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

Prepare the Risotto

Add the white wine and let it absorb, stirring constantly. Gradually add the simmering vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes.

Cook the Risotto

When the rice is creamy and al dente, stir in the diced summer squash, wild Gulf shrimp, lobster mushrooms, parmesan cheese, remaining butter, salt, and pepper. Cook for another 2-3 minutes until the shrimp are cooked through.

Finish the Risotto

In a small saucepan, combine the minced shallots and white wine. Simmer until reduced by half. Gradually whisk in the cold cubed butter, one piece at a time, until the sauce is emulsified and creamy. Stir in the lemon juice, chopped chives, and salt. Keep warm.

Make the Beurre Blanc

On a plate, spoon a generous portion of the risotto, place the seared monkfish on top, and drizzle with the lemon chive beurre blanc. Garnish with additional chives if desired.

Serve the Dish

Monkfish fillets

Olive oil

Salt

pan seared monkfish (gf)

Recipe information

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