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Roasted Monkfish Osso Bucco with Fontina and Tomato Risotto

Servings: 6


For Monkfish and Broth:
1/4 cup olive oil
6 filets, (6 ounces each) bone-in Monkfish or firm whitefish
1/2 cup white wine
1/4 cup chopped shallots
2 cloves garlic, chopped
1/3 cup fish stock
1/2 cup cream
Salt and freshly ground black pepper

For Risotto:
1/4 cup olive oil
1/4 cup chopped shallots
1 cup chopped oven-dried tomatoes
24 ounces cooked Arborio rice
1/3 cup fish stock
1 cup (4 ounces) Wisconsin fontina cheese, shredded
Salt and freshly ground black pepper
Snipped oven-dried tomatoes and dill, garnish

Cooking Directions:

For monkfish and broth: In large sauté pan over medium heat, add olive oil. Sauté Monkfish until golden brown. Roast in oven at 500°F for 6 to 8 minutes. Remove fish to platter. Keep warm. Deglaze pan with wine. Add shallots, garlic, fish stock and cream. Add salt and pepper. Set aside.

For risotto: In pan over medium heat, add olive oil. Sauté shallots and oven-dried tomatoes several minutes. Stir in rice and fish stock. Add fontina. Season with salt and pepper.

To Serve: Divide risotto among plates. Arrange fish and sauce overlapping risotto. Garnish with oven-dried tomatoes and dill.

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