Monkfish & scallop risotto

Serves 2

1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
100g arborio rice
salt & freshly ground black pepper
150ml dry white vermouth
450ml hot chicken stock
200g monkfish tail, filleted, membrane removed and cubed into bite size chunks
knob of butter
4 scallops, coral removed

1. Heat the oil in a large saute pan over a low heat. Add the onions, cover and sweat for 5 mins over a low heat until the onion is softened but not coloured. Add the garlic and cook for a further minute. Add the rice and stir to coat all the grains in the oil. Season with salt and pepper.

2. Turn up the heat and add the vermouth. When reduced, add the stock a ladle at a time (keeping the stock warned in a saucepan over a low heat) until each is absorbed, stirring occasionally to prevent the rice sticking. When the last ladle of stock is added, stir in the monkfish.

3. Heat a knob of butter in a small frying pan and fry the scallops for a minute on each side until lightly caramelised.

4. Remove risotto from the heat and spoon into serving dishes, top with the scallops and serve with a handful of steamed samphire.

(©2013 Chez Dave)