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Here are the ingridients that are needed to cook a yummy Monkfish and Bacon Risotto:
- Prepare of Monkfish medallions.
- Get of bacon.
- Prepare of arborio rice.
- Prepare of passata.
- Use of chicken stock.
- Use of white wine.
- Prepare of onion.
- Use of garlic.
- Prepare of paprika.
- Get of coriander.
- Use of saffron.
- Use of salt.
- Provide of pepper.
Done with the ingridients? Here are the procedures on producing Monkfish and Bacon Risotto:
- Start by chopping the bacon into small squares, as well as the monkfish if have a whole one or fillets..
- Fry the monkfish medallions until cooked through and set them aside..
- In the same pan, fry the bacon and when cooked set that aside with the monkfish..
- Finely chop the onion and add to the pan with the rice and fry for 2 minutes..
- Add the passata, crushed garlic, chicken stock, wine, herbs and saffron (if you have some) and cook for around 15 minutes on a medium-high heat, stirring regularly. You may need to add water if it becomes too dry..
- Add the monkfish medallions and bacon back in the pan and season with salt and pepper. Simmer for 10 mins while stirring regularly..
If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit. Chef Evan Mallet of Black Trumpet restaurant in Portsmouth, New Hampshire, serves it roasted and wrapped in bacon with garlicky escarole on the side. Wrap each piece with a slice of bacon and secure with a toothpick. The whole family will love this version of a classic risotto flavoured with bacon and chestnut mushrooms. Heat the oil in a large non-stick frying pan over medium heat.
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