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recipe with pictureshow to prepare risotto with monkfish, Italian fusion recipe

Back to the ingredients table

PREPARATION:  step-by-step photographed recipe

 Warm the broth and chop finely garlic and onion

fry slightly garlic and onion (use a large pan, so you can have an uniform cooking. Do not stir)
 At high heat add the rice until  browned
Remove bone and skin from the monkfish and cut to small cubes
Add peas and stir
Sprinkle with white wine ( sfumare) until evaporated
 Low the heat, add ¼ of cup of broth and cover.
Add the monkfish cubes
Add 1/4 cup of broth each time you see  the rice becoming too dry,  until  ready (it must be “al dente”!); don’t touch the rice with a metallic spoon at this moment, but use only the wooden spoon
5 minutes before ending add the curry powder and stir gently
Serve hot. 

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