Ingredients

• 75g/2½oz unsalted butter
• 1 onion
• finely chopped
• 1 small fennel bulb
• finely chopped
• 1 stick celery
• finely chopped
• 200g/7oz risotto rice
• 150ml/5fl oz white wine
• 300–400ml/10–14fl oz fish stock
• large pinch saffron
• 75g/2½oz unsalted butter
• 50g/1¾oz unsalted butter
• 1 onion
• chopped
• 1 fennel bulb
• chopped
• 1 red chilli
• chopped
• 1 tsp coriander seeds
• 1 orange
• juice and zest
• 1 x 400g tin chopped tomatoes
• 500ml/18fl oz red wine
• 1 small-medium monkfish tail
• cut into medallions
• 1 tbsp freshly chopped coriander
• 1 tbsp freshly chopped mint

Directions

• For the risotto
• heat a large frying pan or sauté pan and melt the butter. Add the onion
• fennel and celery and cook until soft
• this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half.
• Pour the stock into a saucepan and drop in the saffron. Gently heat
• then add the stock to the rice mixture in batches
• stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter.
• For the monkfish
• heat the butter in a large
• lidded frying pan and add the onion and fennel. Cook for 2–3 minutes
• then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes.
• Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick
• sticky consistency. Add the monkish and cover. Cook for 3–4 minutes
• or until the fish is cooked through.
• Serve the risotto in shallow serving bowls
• topped with the monkfish and finished with the coriander and mint.