Monkfish and Bacon Risotto
Monkfish and Bacon Risotto

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, monkfish and bacon risotto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Monkfish and Bacon Risotto is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Monkfish and Bacon Risotto is something which I have loved my whole life. They’re fine and they look fantastic.

Monkfish and Bacon Risotto A twist on a typical risotto using Monkfish as the meat instead of chicken. It might need a bit of attention but if you can operate a wooden spoon, you can do it!! This easy recipe receives high praise in our house! Sauté filets in olive oil until bacon starts to get crisp.

To get started with this recipe, we must prepare a few components. You can cook monkfish and bacon risotto using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Monkfish and Bacon Risotto:
  1. Get 400 g Monkfish medallions
  2. Get 3-4 rashers bacon
  3. Take 120 g arborio rice
  4. Get 200 g passata
  5. Make ready 300 ml chicken stock
  6. Take 150 ml white wine
  7. Get 1 onion
  8. Take 3 cloves garlic
  9. Take 2 tbsp paprika
  10. Get 2 tbsp coriander
  11. Take pinch saffron
  12. Prepare salt
  13. Make ready pepper

Season the fish lightly with pepper. Place two bacon slices slightly overlapping together, top with a piece of fish and wrap the bacon around the fish. Secure with toothpicks or kitchen twine. Remove, transfer to a baking dish and cover with foil.

Steps to make Monkfish and Bacon Risotto:
  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.

Secure with toothpicks or kitchen twine. Remove, transfer to a baking dish and cover with foil. Lay the other fillet on top with tapering tip in the opposite direction, so each end has one thick and one thin end butted together. Monkfish flesh is firm and perfect for stir-frying, barbecuing and pan-frying as well as for use in ceviche. Robust flavours, such as chilli, soy, sesame, Parma ham, chorizo and smoked paprika. how to cook monkfish cheeks Typically, monkfish cheeks are pan-fried in butter but they are versatile - so don't be afraid to try other cooking techniques.

So that’s going to wrap it up for this special food monkfish and bacon risotto recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!