After working a full day outside in the cool fall weather….this was the perfect healthy comfort food.
(tweeked from Williams-Sonoma recipe)
7-8 cups vegetable stock
3 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
1/3 cup finely chopped yellow onion
1 celery stalk. finely chopped
1 clove garlic, minced
12 oz. monkfish, cut into 2 inch chunks
3 cups Arborio rice (or Carnaroli rice)
1 cup dry white wine, at room temperature
1 small fennel bulb, trimmed and thinly sliced, fronds reserved for garnish
salt and freshly ground pepper
1. In a saucepan over medium heat, bring stock to a gentle simmer and maintain over low heat.
2. In a large, heavy saucepan over medium heat, melt 2 Tbsp. of butter with the oil. Add the onion, celery, and garlic and saute until softened, about 4 minutes. Add the monkfish and saute until firm and opaque, 4-5 minutes. Using a slotted spoon, transfer the monkfish mixure to a bowl and set aside.
3. Add the rice to the same pan and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.
4. Stir in the fennel slices. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.
5. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, gently stir in the monkfish, the reserved 1/4 cup stock, and the remaining 1 Tbsp. butter. Cook to heat through, about 1 minute. Season to taste with salt and pepper and spoon into warmed shallow bowls. Garnish with fennel fronds and serve at once.
Served with: 2010 Markham, Napa Valley Chardonnay
I love risotto, but I never thought to use fish, nor fennel! This looks delish and a nice change from the squash risotto I usually make.
The original recipe called for Sea Bass and fish stock. I couldn’t find any sea bass so I used Monkfish, and I find fish stock too heavy so I used vegetable stock instead. Worked out very well.