Monkfish and Bacon Risotto

Name: Monkfish and Bacon Risotto
Total time: 2700 s
Yield: 3 servings
Cuisine: British
Ingredients: 400 g Monkfish medallions; 3-4 rashers bacon; 120 g arborio rice; 200 g passata; 300 ml chicken stock; 150 ml white wine; 1 onion; 3 cloves garlic; 2 tbsp paprika; 2 tbsp coriander; pinch saffron; salt; pepper

Chris Phillips @cook_4980960

A twist on a typical risotto using Monkfish as the meat instead of chicken.

Chris Phillips @cook_4980960

A twist on a typical risotto using Monkfish as the meat instead of chicken.

Saved

Ingredients

45 mins

3 servings

400 gMonkfish medallions
3-4 rashersbacon
120 garborio rice
200 gpassata
300 mlchicken stock
150 mlwhite wine
1onion
3 clovesgarlic
2 tbsppaprika
2 tbspcoriander
pinchsaffron
salt
pepper

Saved

Steps

45 mins

1

Start by chopping the bacon into small squares, as well as the monkfish if have a whole one or fillets.
2

Fry the monkfish medallions until cooked through and set them aside.
3

In the same pan, fry the bacon and when cooked set that aside with the monkfish.
4

Finely chop the onion and add to the pan with the rice and fry for 2 minutes.
5

Add the passata, crushed garlic, chicken stock, wine, herbs and saffron (if you have some) and cook for around 15 minutes on a medium-high heat, stirring regularly. You may need to add water if it becomes too dry.
6

Add the monkfish medallions and bacon back in the pan and season with salt and pepper. Simmer for 10 mins while stirring regularly.