Monkfish Risotto

monk fish risotto


  • 3/4 cup of Risotto rice (Arborio by scotti is recommended)
  • 2 tablespoons of extra vergine olive oil
  • 2,3 pieces of garlic
  • a little bit of italian parsley 
  • a half cup of white wine 
  • Broth
  • monk fish as you like
  • Half onion
  • Half red pepper
  • 3,4 pieces of black olive
  • 2 tea spoon of tomato paste
  • 2 or 3 Tbs of pecorino romano cheese

1. Cut Monkfish into bite size as you like. Soak monkfish in white wine and wash it to remove smell, and then salt pepper them. 

2. Chop onion, red pepper and parsley  into smal pieces. Chop black olives into very small pieces and almost make them paste. Then mix them with tomato paste.

3. Lightly crush the garlic clove and heat with the pure olive oil(1tbs) in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. stir fry chopped onion with medium heat for 5-10 mins. Add red pepper and cook them. 

3: Move stir fired veges aside and add another spoon of EVOO, and then toss monkfish into the pan, cook them and flambé ingredients with white wine. Put a cover over the pan and steam with medium heat for a couple minutes.

4: Add tomato paste and olive paste into the pan and cook them. Then add rice into the pan and cook them with low to medium heat for about 20-30 mins. Make sure that you don't burn rice on the pan. Add broth little by little while stir frying as you need.

5: Stop cooking as you like how hard rice is. Then add cheese and make risotto sticky.

6. Put EVOO over risotto and add parsley for topping


I found monkfish at weekend market in Boston. $2.50 per pound. What a joke! monkfish is tasty in winter beacuse it is in season, but I don't care when I have. This is my "catch of the day"

I made broth from monkfish bone. Its collagen melted out and broth was very thick.

You don't have to add much cheese for this risotto because olives already gives saltiness. Fruity white is the best choice for this one. Enjoy☆