Ingredients
- Monk fish
- Arborio rice
- 2 cups vegetable stock, kept hot.
- Sage leaves
- Cooked chestnuts
- Butter
- 1 Onion
- 1 small bunch Oyster mushrooms
- 3 cloves garlic
Instructions
- To make risotto, dice your onion, slice the garlic, and rip the mushrooms. Place in a pot with a knob of butter and cook gently, 5-6 minutes until fragrant. Add arborio rice and cook another 3 minutes. Add the hot stock, and cook, stirring frequently, for 15-20 minutes, or until rice is cooked through. Add a dollop of butter and allow it to melt after you’ve taken the risotto off the heat.
- To cook the monkfish, get a non-stick frying pan on medium-high heat. Season your filets with salt, then place them into the pan along with 3 Tbsp butter, the sage leaves, and the chestnuts. Cook 2-3 minutes, until fish is browned on one side, then flip and continue basting with the nutty sage butter. Cook another 2 minutes until fish is done.
