Italian Fish and Shellfish Recipes - Smoked Monkfish and Pepper Risotto Recipe

Ingredients

• 3 rod bell peppers, cored, seeded, and cut into large chunks

• 2 small red onions, cut into thin wedges

• 1/2 cup olive oil

• 4 garlic cloves, crushed

• 1/4 cup chopped oregano

• 1 pound monkfish

• 1/4 cup butter

• 1 3/4 cups risotto rice

• 2/3 cup dry white wine

• 5 1/2 cups hot Fish Stock

• 1/2 cup dry vermouth, (optional)

• salt and pepper

• oregano sprig, to garnish

Serves 4

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Method:

1. Scatter the peppers and onion wedges in a large roasting pan. Mix the oil with the garlic and oregano, season with salt and pepper, and toss with the peppers and onions.

2. Roast in a preheated oven at 425°F for 20 minutes, until they begin to brown.

3. Meanwhile, cut the monkfish fillets away from the central bone and pat dry on paper towels. Slice into small chunks and add to the roasting pan, tossing the ingredients together.

4. Return to the oven for a further 15-20 minutes, until the vegetables are roasted and the fish is cooked through.

5. While the fish is roasting, melt the butter in a large, heavy-based frying pan. Add the rice and stir well to coat the grains with the butter.

6. Add the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice.

7. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

8. Stir the roasted ingredients, any roasting juices and the vermouth, if using, into the risotto. Season to taste with salt and pepper and serve garnished with an oregano sprig.

Note: Roasted vegetables, especially peppers, have a delicious sweet flavor that goes well with meaty monkfish and rice.