If you are looking for a first course of fish, we recommend trying the monkfish risotto in one of its versions.
Risotto is the perfect first course if you are looking for quick and easy but at the same time refined recipes to serve to your guests or family. However, it is difficult to think of preparing a fish risotto and yet the monkfish risotto has its own reason, both in the simplest version and in the more complex variations that we have experimented with.
In all cases, the monkfish should be cooked separately and added to the risotto at the end of the preparation. In fact, its cooking times are rather short and you would run the risk of overcooking it by proceeding otherwise. It goes without saying that this risotto is really prepared in just a few steps, let’s see together which ones.
How to prepare the monkfish risotto recipe
- First, finely chop the shallot and brown it in a pan with two tablespoons of oil and a pinch of salt.
- Add the rice and after having toasted it for two minutes, blend with the white wine.
- When you no longer smell alcohol rising from the pan, start cooking by adding the boiling broth one ladle at a time so that it always just covers the rice. From the boiling point it will take 16-18 minutes depending on the type of rice.
- Meanwhile, cut the monkfish into cubes and brown it in a pan for 5 minutes with a drizzle of oil and a pinch of salt.
- Five minutes before the rice is cooked , add the fish so that the flavors have time to blend.
- When cooked, turn off the heat and stir in the butter and Parmesan before serving.
Monkfish risotto: tasty variations
The easiest way to give this dish a note of flavor and color is to prepare the monkfish and saffron risotto. To do this, proceed as per the recipe by simply adding a sachet of saffron dissolved in a little broth about halfway through the cooking time of the rice. The idea of preparing monkfish and leek risotto is also excellent. We used a sliced leek instead of the shallot, letting it simmer over a low flame, and then continuing in the traditional way.
More refined but still very simple to prepare, the risotto with monkfish and parsley pesto is perfect if you want to make a great impression. To prepare it, blend 1 bunch of parsley, a tablespoon of almonds, a pinch of salt and 50 ml of oil with a food processor. Once the risotto is ready, prepared following our recipe, you can decide whether to add the pesto directly to the pot and stir or distribute it with a cooking bottle over the rice directly on the plates.
If you love delicious recipes, we recommend you also try the baked monkfish : it is a perfect second course for your fish menu.
Risotto is one of those dishes that should be eaten right now . However, if you have any leftovers, you can reheat it in a pan or in the oven before consuming it.
Riproduzione riservata © - WT
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