Ingredients:

  • 4 (6 oz / 170g) Monkfish tail fillets (or Cod Loin), trimmed of membrane, patted dry
  • 12 slices thinly sliced Pancetta (100 g)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter (for basting)
  • Salt and Black Pepper, To taste
  • 6 cups good quality stock (fish or chicken), kept hot/simmering
  • 4 Tbsp Unsalted Butter, divided (for risotto)
  • 1 small Shallot or Yellow Onion (80 g), finely diced
  • 1 ½ cups Arborio or Carnaroli Rice (300 g)
  • ½ cup Dry White Wine (120 ml)
  • ½ tsp Saffron Threads (0.5 g), steeped in a tablespoon of hot stock
  • 12 Fresh Sage Leaves, roughly chopped
  • ½ cup Freshly Grated Parmesan Cheese (50 g), plus more for serving

Instructions:

  1. Season and Wrap: Pat the monkfish fillets completely dry. Season lightly with salt and pepper (remembering the pancetta is salty). Wrap each portion tightly with 2–3 slices of pancetta, ensuring the ends overlap on the underside. Secure each fillet with 2 pieces of butcher’s twine.
  2. Sear: Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the fish parcels, starting pancetta-side down, until golden brown and crispy (about 3 minutes per side).
  3. Baste and Finish: Reduce heat to medium, add 1 Tbsp butter, and baste the fish. For thicker fillets, transfer the skillet to a preheated 350°F (180°C) oven for 5–7 minutes, or until the internal temperature reaches 140–145°F (60–63°C).
  4. Rest: Remove the fish from the pan, loosely cover with foil, and let rest while you finish the risotto.
  5. Sauté Aromatics: In the heavy-bottomed saucepan, melt 2 Tbsp of butter over medium heat. Add the diced shallots and sweat until translucent (3–4 minutes). Do not brown them.
  6. Toast the Rice (Tostatura): Add the rice to the pan and stir vigorously for 2 minutes until the edges of the grains become translucent.
  7. Deglaze: Pour in the white wine. Stir until the wine is fully absorbed and evaporated.
  8. The Slow Feed: Add the saffron and the first ladle of hot stock. Stir continuously. Once the liquid is almost fully absorbed, add the next ladle. Continue this process, ensuring the risotto remains creamy but never soupy, for about 18–20 minutes. Keep the remaining stock warm on the hob.
  9. Test and Season: After 20 minutes, taste the rice. It should be cooked through but still have a slight bite (al dente). Adjust seasoning with salt and pepper.
  10. Mantecare (The Finishing Touch): Remove the pan from the heat. Stir in the remaining 2 Tbsp of cold butter, the chopped sage, and the Parmesan cheese. Stir vigorously for 1 minute until the risotto is incredibly creamy and luxurious. Cover and let rest for 2 minutes.
  11. Plating: Remove the twine from the rested monkfish. Spoon a generous mound of the creamy risotto onto each plate immediately. Top the risotto with the warm pancetta-wrapped monkfish fillet. Garnish with a sprinkle of Parmesan and a small, crisp sage leaf. Serve immediately.