Monkfish is also known as the poor man's lobster, which gives an idea of how tasty it is. And here it is combined with saffron to make the perfect first course for a festive meal, say Christmas Eve. To serve 4 you'll need:
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 1/2 cups (300 g) Carnaroli or other short grained rice, e.g. Arborio
- 2/3 pound (300 g) monkfish, skinned, boned, and diced
- A packet of saffron pistils
- A small onion, minced
- 1/4 cup parsley, minced
- 1 quart simmering vegetable broth (unsalted canned will be fine)
- 1/2 cup dry sparkling wine, warmed
- 1/4 cup unsalted butter
- Salt to taste
Preparation:
Heat the butter in a saucepan and sauté the onion and parsley until the onion is translucent and begins to color. Add the monkfish, give the contents of the pot a stir, and then add the rice. Cook, stirring, for a minute, and then add the wine.
As soon as the wine has evaporated, add two ladles of broth, and when the pot comes back to a boil reduce the flame somewhat. Continue to cook, adding liquid as the rice absorbs it.
After 7-8 minutes add the saffron, check seasoning, and continue to cook until the rice is al dente and the risotto is creamy. Serve at once; cheese will not be necessary.
A wine? White, and I might go with a Soave Superiore, or a bubbly Franciacorta.
As soon as the wine has evaporated, add two ladles of broth, and when the pot comes back to a boil reduce the flame somewhat. Continue to cook, adding liquid as the rice absorbs it.
After 7-8 minutes add the saffron, check seasoning, and continue to cook until the rice is al dente and the risotto is creamy. Serve at once; cheese will not be necessary.
A wine? White, and I might go with a Soave Superiore, or a bubbly Franciacorta.
