Monkfish and Saffron Risotto

A couple of weeks ago my Mum came to stay and she brought some Monkfish for us for dinner. I found this Monkfish and Saffron Risotto recipe and it was so good! Really creamy and the fish was beautiful and soft. We had it with a green salad.
















Monkfish and Saffron Risotto (from Fish - Joanna Farrow)
(Serves 4)

500g monkfish
50g butter
1 onion, chopped
2 garlic cloves, crushed
250g risotto rice
1 glass dry white wine
1 tsp saffron strands
2 tsp chopped lemon thyme
1l hot fish stock
salt and pepper
grated parmesan to serve

Cut the monkfish into chunks and season lightly. Melt half the butter in a large saucepan and gently fry the onion until it is soft but not browned. Add the fish and cook stirring for 2 mins. Drain the fish and add the garlic to the pan, Cook for 1 min.

Sprinkle in the rice and fry gently for 1 min. Add the wine and let it bubble until almost evaporated.

Add the saffron, thyme and a ladleful of the stock and cook stirring, until the rice has absorbed the stock. Continue to add the stock, a ladleful at a time, cooking the rice and stirring until the stock is almost absorbed in between each addition.

After about 20 mins, check the consistency of the rice. It should be creamy and tender but slightly firm in the centre. (You might not need all the stock). Check the seasoning and stir in the fish. Heat through and serve immediately scattered with parmesan and chopped thyme.