Roasted monkfish with bresaola and Venere rice risotto recipe

INGREDIENTS

For 4 people

- 100g sliced bresaola della Valtelina

- 1 bag of crustacean broth

- 700g monkfish fillet

- 200g black rice Terre Bormane

- 1 onion

- 2 Brussels sprouts

- 50g parmesan

- 250 ml cream

- 100 cl white wine (optional)

- 125g butter

- 50g dried tomatoes

- 1/2 lemon juice

- 1 tablespoon olive oil

METHOD

1- Open the monkfish into 2, season with salt and pepper and arrange the slices of bresaola flat on the fish. Close, roll and tie-up with a string and keep aside.

2- In a hot skillet, gently pan fry the fish with olive oil and then roast it in the oven for about 6 minutes. Remove the string.

For the risotto:

1- Prepare 250 ml crustacean stoke.

2- Add 250 ml cream, reduce and season.

3- Peel-off and chop the onion, gently fry it in a frying-pan with olive oil and add the rice. Over high temperature, mix it during 2 minutes.

4- Over a low heat, deglaze the rice with the white wine (optional) and add the stoke, little by little, so that the rice can absorb gently the liquid. This procedure lasts about 15 to 20 minutes.

5- At the very last moment, add the parmesan chips, the butter, the lemon juice and the dried tomatoes. Try to get a smooth and creamy preparation.

Presentation:

1- Shape nicely the risotto on the plates.

2- Place the monkfish over the black rice.

3- Finally, sprinkle the plates with some petals of raw Brussels sprouts, or other green sprouts and some parmesan shavings.