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Gwen Baker UK SAP HCM Consultant
Risotto Rosso e Pescatrice

Red Risotto with Monkfish












24 cherry tomatoes

Extra-virgin olive oil

Dried oregano


Freshly ground black pepper

1 (½-pound) piece monkfish fillet, cut into ¾-inch pieces

4 3/4 cups homemade vegetable broth, or 2 cups vegetable broth diluted with 2¾ 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 “x” 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.

Serve immediately.

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