Monkfish Fillet with Corsican Risotto
Risotto • Argentinian
Description
Vegetable broth is made from carrots, onions, celery, zucchini, and bell peppers.
Ingredients
- Arborio rice 5 oz
- Sole fillets 5 oz
- Onion 0 oz
- Champignons 0 oz
- Olive Oil 0 fl oz
- Chard 0 fl oz
- Chicken Broth 5 fl oz
- Butter 0 oz
- Parmesan Cheese 0 oz
- 10% cream 0 fl oz
- Garlic 1 clove
- Mascarpone Cheese Unagrande 0 oz
- Rosemary 1 stalk
- Thyme 2 stalks
- Salt to taste
- Demi-Glace Sauce 5 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pour olive oil into the skillet, add a sprig of rosemary, thyme, and a clove of garlic. Season the monkfish fillet with salt and pepper in advance. Sear it together 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 flavorful component of the risotto. First, they need to be finely chopped. Do the same with the onion.
Step 3
Pour olive oil into a saucepan, add the mushrooms, and sauté them for a couple of minutes. Then add the onion, salt, pepper, and cream for color. Stir and cook for another two minutes. Transfer to a plate and set aside temporarily.
Step 4
Demi-glace is a rich, reduced beef broth with tomatoes. To prepare 1 liter of demi-glace, you will need 5 kg of bones, 1 kg of tomato paste, 500 g of onions, 500 g of carrots, 10 liters of water, and half a liter of Cabernet wine — plus nearly a whole day of cooking time. You can also use ready-made sauce, which is available in supermarkets.
Step 5
In a saucepan, lightly sauté the onion in olive oil. Then add the rice and coat it in the oil. Next, gradually pour in white wine and vegetable broth. To allow the liquid to evaporate, keep the rice over a high heat and stir constantly. After twelve minutes, the rice will be halfway cooked.
Step 6
Add the mushrooms to the rice and stir. While continuing to stir, add the mascarpone, and after a couple of minutes, incorporate the grated Parmesan. Keep cooking for another five to seven minutes until the rice is fully cooked.
Step 7
Grease a baking dish with oil and line it with parchment paper. Place a sheet of rice dough into a metal ring that will hold its shape, and fill the resulting pouch with three to four tablespoons of risotto. Gently pinch the ends together. Arrange the monkfish beside it. Place the entire setup in a preheated oven at 355°F for three to four minutes.
Step 8
Pour the demi-glace beautifully onto a large plate. On one side, place the risotto, and on the other, the monkfish. The fillet can be cut into two pieces for easier eating. Garnish the risotto with a sprig of thyme.
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