Risotto Rosso e Pescatrice
Red Risotto with Monkfish
24 cherry tomatoes
Extra-virgin olive oil
Freshly ground black pepper
1 (¬Ω-pound) piece monkfish fillet, cut into ¬æ-inch pieces
4 3/4 cups homemade vegetable broth, or 2 cups vegetable broth diluted with 2¬æ cups water
1 shallot, thinly sliced
1 3/4 cups carnaroli, or vialone nano rice
1/4 cup dry white wine
1 1/4 cups tomato sauce, warmed
Fresh basil sprigs, for garnish
Heat oven to 400º.
Line a baking pan with parchment paper.
Place tomatoes, stem-end down, on baking pan.
Using a serrated knife, cut an ‚Äúx‚Äù on top-end of tomatoes.
Drizzle with oil, and sprinkle with oregano, salt and pepper.
Bake until lightly blistered, about 8 minutes.
Remove from oven.
Meanwhile, steam monkfish pieces until opaque, about 1 minute.
Transfer to a plate and loosely cover.
Heat broth in a medium saucepan to a very gentle simmer.
Meanwhile, in a large saucepan heat 2 tablespoons oil over medium heat.
Add shallot and cook, stirring frequently with a long handled wooden spoon, until softened, about 3 minutes.
Add rice, increase heat to medium-high and cook, stirring frequently, until rice is translucent, about 4 minutes.
Add wine and cook, stirring frequently, until wine is mostly absorbed.
Add about ¬Ω cup broth.
Cook, stirring constantly, until broth is mostly absorbed.
Continue adding broth in ¬Ω cupfuls, stirring constantly, and allowing each addition to mostly absorb before adding the next, until rice is tender yet firm to the bite.
Remove from heat, stir in tomato sauce and season with salt.
Divide risotto among plates.
Top with tomatoes and pieces of fish.
Drizzle with oil, sprinkle with pepper and garnish with basil.