Anko risotto

Heat a pot filled with olive oil and add the chopped garlic and onions and fry. Once cooked, add Italian rice.

Add the bite-sized monkfish, hiratake and butter, and stir-fry it quickly, then add 200cc of the bouillon, clam juice, white wine, salt and pepper, and let it simmer.

Turn the heat to medium and set the timer to 18 minutes. Simmer the whole thing while mixing well, and once the water is low, add the remaining bouillon in several portions. If the broth seems to be thick, add water to the broth to adjust the thickness.

After about 8 minutes of applying the timer, add the chopped tomatoes, pre-treated bean paste liver and monkfish peel to [3].

To finish off, add parsley, salt, pepper and olive oil to taste.

Serve in a bowl and pour olive oil if desired. Topped with parsley to finish off.