Love Food 2 Love Life

Monkfish & Prawn Risotto

Prep Time: 1 Hour Cooking Time: 50 Mins Total Time: 1 Hour 50 Mins
  1. Thaw the prawns and the monkfish.
  2. Remove the shells from the prawns and the sack running along the spine - it's a slimey and laborious job, but worth it!
  3. With a sharp knife, remove the monkfish meat off the central bone and also remove any membrance. Cut into chunks.
  4. Pan fry the prawns in the oil + butter. A twist of sea salt is good! They will turn from grey to pink. Once cooked through, remove and set aside.
  5. Pan fry the monkfish, it will turn from translucent to white. Be careful not to over cook it. Again a twist of sea salt is good. Set aside.
  6. In a large pan, add about 3 tbsp of olive oil. Add the garlic, leeks, red pepper, and celery. Add salt and pepper. Saute until softened a little.
  7. Add the wine and cook on a ittle more.
  8. Add the risotto rice and the fish stock. As the rice absorbs the juices, add more water as necessary. Keep tasting!
  9. When the rice is cooked, add the prawns and the monkfish. Then stir through the cream and simmer for 2 to 3 minutes.
  10. Garnish with chopped parsley and serve.
  11. The cooking times are approximate, because it takes time to peel the prawns and, if it is the first time you have peeled raw prawns, it can be a very slow job!