We love a good Monkfish with Saffron Risotto and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Flat Leaf Parsley
Mixed Plum Tomatoes
Original Onion Marmalade
KNORR Vegetable Stock(ContainsCelery)
Steve's Leaves Peashoots
Water for Rice
Water for the Sauce
Halve, peel and chop the shallot into ½cm pieces. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Roughly chop the parsley (stalks and all). Halve the plum tomatoes and pop into a large bowl. Season the tomatoes with salt and pepper, squeeze on some lemon juice and drizzle on the olive oil (see ingredients for amount). Stir and keep to one side. Boil the water for the rice (see ingredients for amount) in a saucepan over high heat.
Heat a drizzle of oil in a frying pan on medium heat. When hot, add the pancetta and cook, stirring occasionally, until golden and turning crisp, 4-5 mins. Pour away any excess fat and stir the onion marmalade into the pan along with the water (see ingredients for amount), bubble until sticky 30-60 seconds, then transfer to a bowl and set to one side. Wash the pan, we will use it later.
Add the vegetable stock pot and saffron powder to the boiling water. Stir to dissolve and reduce the heat to low. Heat a splash of oil in a wide bottomed saucepan on medium-low heat. When hot, add the shallot with a pinch of salt and a grind of pepper and cook until soft, 5-6 mins. Stir in the garlic and cook for a minute more.
Pour in the arborio rice and stir well. Increase the heat to medium, cook for a minute, stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
When the rice is almost cooked, about 5 mins left (taste to check), heat a splash of oil in your frying pan on medium-high heat. Season the monkfish medallions with salt and pepper and when oil is hot, add them to the frying pan and cook until they are browned on one side, 2-3 mins. Turn and cook the other sides for another 2 mins. Remove the pan from the heat and add a pinch of lemon zest, half of the parsley and a squeeze of lemon juice. Get ready to serve!
When your risotto is cooked, add the butter, cheese and remaining parsley. Stir well so the risotto becomes creamy. Taste and add more salt, pepper and lemon juice to taste. Spoon the risotto into your bowls and top with the monkfish medallions. Spoon the bacon jam on top of the fish. Add the peashoots to the tomato bowl and toss to coat. Serve alongside and enjoy!