Radicchio Long Grain Rice with Monkfish Saltimbocca

For the salsa verde, chop garden herbs (in season: chervil, tarragon, parsley, basil) and an anchovy fillet, season to taste with salt and pepper, add cooled pressed olive oil and mix the whole.

For the risotto: sauté the onion with half of the butter, then add the pancetta, finally add the radicchio – keeping a few strips – and the peterli, season with salt and pepper, simmer quietly on low heat for about ten minutes.

In the meantime, prepare the saltimbocca: Season monkfish fillets with pepper and season only lightly with salt, as the Parma ham will season as well. Lay ham on a surface, lapping over each other to form a rectangle. Place the sage leaves and monkfish fillets lengthwise in the center and roll it all up.

Risotto: Heat the remaining butter in a saucepan, sauté the long grain rice in it until translucent, extinguish with the red wine, gradually add chicken stock – the long grain rice must always be covered with liquid. Simmer for about twenty minutes, then add the radicchio and the parmesan and mix well. Garnish with the reserved radicchio strips.

In the meantime, finish cooking the saltimbocca: In a frying pan over medium heat, brown on all sides in the oil and then finish cooking in the stove for eight to ten minutes.

Serving: Arrange risotto in the center of the plate. Monkfish Saltim

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