This is an excellent recipe for risotto! It will warm you up.
It is easy to do but I would recommend reading the recipe a few times before you start cooking. There are several steps and some of them need to be done quickly.
Ingredients:
- 400 gr Monk fish, cut in 2 cm cubes
- 30 ml olive oil
- 50 ml butter
- 1 medium sliced onion
- 1 medium sliced carrot
- 1 sliced celery stalk
- 4 garlic cloves chopped
- 4 large tomatoes, seeds removed, and cut in cubes (or use one can of cubes tomatoes, including the juice)
- 15 ml tomato paste
- 75 ml brandy
- 250 ml white wine
- 250 chicken soup base
- 5 ml thyme
- 3 bay leaves
- Salt and pepper from the mill
- 125 ml cream
- 50 ml butter
- 1 small chopped onion
- 500 ml Arborio rice
- 500 ml chicken soup base
- 250 gr large scallops, sliced in two
- 12 large shrimps, cut in 1 cm pieces (keep four large shrimps for decoration for when you will serve the risotto)
Method:
- Roll the fish in flour
- In a large pot, heat the oil and sauté the fish for 2 minutes
- Remove the fish and add sliced onion, carrot and celery and sauté for 5 minutes
- Add garlic, tomatoes, tomato paste and cook for 5 minutes
- Add wine and brandy and let diminish by half
- Add soup base, thyme and bay leaves and bring to a boil and let simmer for 15 minutes
- Add cream and simmer an additional 5 minutes
- Adjust seasonings and put on the side
- In another pot, melt butter and cook chopped onion for 2 minutes
- Add rice and mix for 1 minutes
- Add 250 ml of liquid, alternating between the soup base and tomatoes base, stirring often until the liquid is absorbed each time (about every 3 minutes)
- Add shrimps and scallops and cook another 5 minutes
