1-9 oz bone in skinned monkfish filet
1 shallot - small dice
2 garlic cloves - thinly sliced
1 small bay leaf
2 cups Arborio rice
1 cup white wine
1 cup butternut squash puree
2 quarts hot chicken stock
1 cup heavy cream
1 cup grated Parmesan
2 cups small dice of butternut squash - roasted
Salt and pepper
For the risotto sweat shallots and garlic in a medium size sauté pan when they become translucent add your rice and bay leaf salt and pepper stir with a wooden spoon until all wine is absorbed, add your puree and gradually add your chicken stock all the time stirring so that the rice will not stick to the pan, once the rice is close to being cooked enough to be served add your heavy cream and Parmesan, stir and season with salt and pepper. Finish your risotto by incorporating the roasted squash, thyme, parsley.
For the monkfish season filet generously with salt and pepper and then sear in a hot sauté pan in a little extra virgin olive oil and finish in 400 degree oven for 7 minutes keeping in mind that the filet will take longer to cook because of the bone.
For presentation place risotto in middle of plate and then lay seared monk filet on top garnish with micro green salad lightly tossed with lemon juice and serve.
2 cups cooked red beets
2 cups cooked yellow beets
Extra virgin olive oil
Salt and pepper
Toss small dice red beets in extra virgin olive oil salt and pepper.
Thinly slice yellow beets.
Add lemon evoo salt and pepper in a squeeze bottle and shake.
For presentation place sliced yellow beets on plate then top with red beets then crumble goat cheese on top dress with lemon vinaigrette garnish with Mache and crostini then finish with basil oil and vin cotto.