Anko risotto

Heat a pot with olive oil, add chopped garlic and onion and fry until cooked through. Add the Italian rice

Add bite-sized pieces of monkfish, oyster mushrooms and butter and stir fry briefly, then add 200cc of boiling bouillon, clam juice, white wine, salt and pepper and bring to a boil

Reduce the heat to medium and set the timer for 18 minutes. Stir well and simmer until the liquid has reduced. Add the remaining broth in several batches. If the broth is too thick, add water instead of the broth to adjust the thickness

After about 8 minutes have passed since you started the timer, add the chopped tomatoes, prepared monkfish liver (see separate recipe), and monkfish skin to [3]

Finish by adding parsley, salt, pepper and olive oil to taste

Serve in a serving dish, drizzle with olive oil to taste, and top with parsley to finish