ingredients

250 g of carnaroli or arborio rice
1 L of vegetable broth
25 g pistachio powder from Sicily extra fine Le Grand Noyer
35 g Sicilian pistachios The Big Walnut
20 g of Parmesan cheese
35 g of arugula some beautiful leaves for the presentation
100 g of mascarpone
1 monkfish fillet of about 300 g
6 slices of Italian Speck cut very thin
Pepper
Olive oil

Steps

Step 1

Preheat the oven to 180 ° C.

2nd step

Mix the rocket , grate the parmesan finely and crush the pistachios roughly .

Step 3

Pear the rice in a sautoir with olive oil. Add warm broth little by little, stirring constantly
as the rice absorbs it. Add at the same time as the last ladle of broth, the extra fine powder
of pistachios. Off the heat , add the mixed rocket , the grated parmesan cheese and almost all the crushed pistachios (in
keep the equivalent of a teaspoon for the decor).

Step 4

Mix well and add the mascarpone . To pepper the monkfish fillet and to larder it with the Speck while superimposing slightly
slices and squeezing them well. Brown the fillet of monkfish on all sides in a hot frying pan with
olive oil.

Step 5

Finish cooking in the oven for 8-10 minutes. The heart of the net must still be pearly .

Step 6

Arrange the pistachio risotto plates.