Mushroom Risotto Recipe with Monkfish Baked in Parma Ham
This Mushroom Risotto Recipe with Monkfish Baked in Parma Ham is packed with flavour and if you serve it to family and friends empty plates are guaranteed.
The Parma ham that is used in this recipe tastes great and it also keeps the monkfish moist while it's baking.
Mushroom Risotto Recipe with Monkfish Baked in Parma Ham: -
Prep time: 10 minutes - Cooking time: 25 minutes
Serves 2
2 Boneless monkfish tails 6 slices of Parma ham 5 oz (150g) of shiitake mushrooms, cleaned & sliced 5 oz (150g) of field mushrooms, cleaned & sliced 2 medium shallots, finely chopped 3 oz (100g) of Carnaroli risotto rice 1½ pints of vegetable stock 4 fl-oz(120 ml) of white wine 1 tbsp of olive oil Small handful of fresh sage Sea salt & freshly ground black pepper
First pre-heat your oven to 190˚C/375˚F/Gas Mk 5. Lay three slices of Parma ham side by side on a clean flat surface and lay the monkfish at one end then slowly roll the monkfish so that it's completely covered, then place them on a baking tray that's been brushed with a little olive oil.
When the oven is at temperature place the baking tray on the middle shelf for 20-23 minutes until the fish is cooked through.
Meanwhile place a large shallow saucepan over a low/moderate heat and add 2 teaspoons of the olive oil and heat it through. Add the shallots and mushrooms and saute for 4 minutes until the shallots are soft and the mushrooms are starting to colour.
Next add the rice and some seasoning then combine. Add the white wine and increase the heat to moderate. When all of the wine has been absorbed start adding the vegetable stock one ladle at a time waiting for each ladle full to be absorbed before adding the next.
The key to making a great risotto is to stir it almost constantly so that the rice grains release starch which helps to bind the grains together and give a rich consistency. Keep adding the stock for 15-17 minutes; the risotto is done when it's just al dente (firm to eat but not crunchy). Add some chopped sage and stir to combine then set aside and keep warm.
When the monkfish is cooked cut it into slices diagonally. Then simply plate up your mushroom risotto and place the sliced monkfish on top.
