Corsican Risotto with Monkfish

Ingredients

• Arborio rice 5 oz
• Sole fillets 5 oz
• Onion 0 oz
• Champignons 0 oz
• Garlic 1 clove
• Parmesan Cheese 0 oz
• Mascarpone Cheese Unagrande 0 oz
• Butter 0 oz
• Olive Oil 0 fl oz
• Chard 0 fl oz
• 10% cream 0 fl oz
• Chicken Broth 5 fl oz
• Rosemary 2 stalks
• Demi-Glace Sauce 5 fl oz
• Thyme 2 stalks
• Salt to taste
• Unleavened dough 1 piece
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Season the monkfish fillet with salt and pepper and let it sit for a moment. In a skillet, pour in a little olive oil and add a sprig of thyme, rosemary, and a clove of garlic. Sear the monkfish with the herbs for about a minute on each side, until the fillet turns opaque. Now you can set the fish aside and focus on the risotto.

Step 2

Mushrooms are the main aromatic component of the risotto. Start by finely chopping them, and do the same with the onion. In a saucepan, heat olive oil and sauté the mushrooms for a couple of minutes, then add half of the onion, salt, pepper, and cream for color. Stir, cook for another two minutes, then transfer to a plate and set aside.

Step 3

Sauté the remaining onions in olive oil, then add the rice. Gradually pour in the wine and broth—keep the rice over high heat and stir constantly to allow them to evaporate. After twelve minutes, the rice will be halfway cooked—add the mushrooms and mascarpone, and a couple of minutes later, the grated Parmesan. Cook for another five to seven minutes, and it will be ready.

Step 4

Grease a baking dish with butter and line it with parchment paper. Place a sheet of rice dough into a metal ring to hold its shape, and fill this pouch with three to four tablespoons of risotto. Pinch the ends lightly. Next to it, arrange the monkfish. Place the entire assembly in a preheated oven at 355°F for three to four minutes.

Step 5

Pour the demi-glace beautifully onto a large plate — this is a heavily reduced beef broth with tomato, but it takes a whole day to prepare, so it's easier to buy this sauce. Arrange the risotto on the plate, with the monkfish placed slightly apart. You can cut the fish into two pieces for easier eating. Garnish the rice with a sprig of rosemary.