Monkfish risotto

Heat olive oil in a pan over medium heat, add minced garlic and onion, and sauté. Once they are cooked through, add the Italian rice

Add the monkfish cut into bite-sized pieces, oyster mushrooms, and butter, and sauté briefly. Then add 200cc of boiling broth, clam juice, white wine, salt, and pepper, and bring to a boil

Reduce the heat to medium and set the timer for 18 minutes. Simmer, stirring well, and as the liquid reduces, add the remaining broth in several batches. If the broth is too thick, add water instead of broth during cooking to adjust the consistency

About 8 minutes after setting the timer, add the chopped tomatoes, the prepared monkfish liver (see separate recipe), and the monkfish skin to [3]

Finally, add parsley, salt, pepper, and olive oil to taste

Serve in a bowl and drizzle with olive oil if desired. Garnish with parsley to finish