John Myers
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Porcini Mushroom Risotto with Monkfish
The perfect porcini mushroom risotto with monkfish recipe with a picture and simple step-by-step instructions.
For the monkfish
- 1 kg Monkfish fillet
- 1 piece Clove of garlic
- 1 piece Rosemary sprig
- 1 piece Sprig of thyme
- Olive oil
- Butter
For the porcini mushroom risotto
- 250 g Risotto rice
- 1 piece Shallot
- Butter
- Salt
- White wine
- 750 ml Vegetable stock
- 4 tablespoon Grated Parmesan
- 4 tablespoon Whipped cream
- Sea-Salt
- Pepper
- Marjoram
For the oven tomatoes
- Cherry tomatoes
- Olive oil
- Cane sugar
- Balsamic vinegar
- 2 piece Rosemary sprigs
- Pepper
Parmesan sail
- For the Parmesan sails, spread the grated Parmesan in portions on a baking sheet and bake in the oven at 180 degrees for about 9 minutes until golden. Let the sails cool down.
fish
- Rinse the fish and pat dry. Put the tomatoes in a baking dish. Mix the olive oil, cane sugar and balsamic vinegar and pour over it. Add rosemary and season with pepper. Roast in the oven for 20 minutes at 200 degrees.
Risotto
- For the risotto, finely dice the shallot. Melt some butter in the saucepan and sauté the shallot. Add the rice, season with salt and stir well until the rice is translucent. Deglaze with white wine. Then gradually add the vegetable stock. After 20 minutes stir in the grated Parmesan. Refine with the cream and season with sea salt and pepper.
- Clean the porcini mushrooms and cut them into slices. Heat the butter in a pan and fry the porcini mushrooms in it. Season with salt, pepper and marjoram.
Final steps
- Heat olive oil and butter in a pan, fry monkfish fillets in it over medium heat for 3-4 minutes on each side – the fish should still be translucent inside. 2 minutes before the end of the cooking time, add the pressed garlic and the herb sprigs to the pan. Season the fillets with salt and pepper. Arrange everything on plates.
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