100g/3¾oz butter
1 onion, finely chopped
100g/3¾oz risotto rice
1 glass white wine
500ml/16fl oz vegetable stock, hot
1 tsp lemon myrtle
1 lemon, juice only
Lay the parma ham slices side by side on a sheet of greaseproof paper. Lay the monkfish fillet on top and wrap in the ham to make a sausage shape.
Place in a roasting tin, drizzle with a little olive oil and roast in the oven at 190C/375F/Gas 5 for 20-25 minutes.
To prepare the risotto, melt the butter in a pan and gently soften the onions (about 5 minutes), do not allow to brown.
Add the rice and fry for 2 minutes until well coated with butter.
Add the white wine and gradually add the stock, ladle one spoonful and allow it to be absorbed by the rice before adding the next ladleful. Sprinkle on the lemon myrtle after the first ladleful of stock and stir in gently.
Add the lemon juice.
Allow the risotto to simmer gently, stirring almost constantly, until all the liquid has been absorbed (about 20 minutes).
Remove the monkfish from the oven. Slice into 3cm/1¼in thick pieces and serve on top of the risotto.
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