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Home : Recipes : Risotto with Pan-Fried Monkfish

Risotto with Pan-Fried Monkfish

This recipe features the delicious monkfish complemented beautifully by a risotto made with the vibrant, flavorful, and exclusive spice saffron. This is the dish to delight someone special! All our recipes are sourced from godfisk.no

Photo: Hugo Opdal/Møre Research

  • Preparation Time: 40 min
  • Difficulty: Medium

Ingredients

Saffron Risotto

Method

  • Cook the peas until just heated through.
  • Sauté the risotto in butter and saffron.
  • Add white wine and let it reduce.
  • Combine water and chicken broth, then pour over the rice gradually.
  • Add more chicken broth as it absorbs, and cook until the rice is tender.
  • Stir in cooked peas and grated Parmesan cheese.
  • Season with salt and pepper to taste.
  • Remove skin and bones from the monkfish fillets and brush with olive oil.
  • Sear in a dry skillet for about 2 minutes on each side, then sprinkle with salt and pepper.
  • Serve the pan-fried monkfish with saffron risotto.

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