Saffron risotto with braised monkfish, fennel, coriander and mint recipe
 A light, herby risotto with braised monkfish – perfect dinner party fare. 75g/2½oz unsalted butter1 onion, finely chopped1 small fennel bulb, finely chopped1 stick celery, finely chopped200g/7oz risotto rice150ml/5fl oz white wine300–400ml/10–14fl oz fish stocklarge pinch saffron 75g/2½oz unsalted butter 1 onion, finely chopped 1 small fennel bulb, finely chopped 1 stick celery, finely chopped 200g/7oz risotto rice 150ml/5fl oz white wine 300–400ml/10–14fl oz fish stock large pinch saffron 50g/1¾oz unsalted butter1 onion, chopped1 fennel bulb, chopped1 red chilli, chopped1 tsp coriander seeds1 orange, juice and zest1 x 400g tin chopped tomatoes500ml/18fl oz red wine1 small-medium monkfish tail, cut into medallions 50g/1¾oz unsalted butter 1 onion, chopped 1 fennel bulb, chopped 1 red chilli, chopped 1 tsp coriander seeds 1 orange, juice and zest 1 x 400g tin chopped tomatoes 500ml/18fl oz red wine 1 small-medium monkfish tail, cut into medallions 1 tbsp freshly chopped coriander1 tbsp freshly chopped mint 1 tbsp freshly chopped coriander 1 tbsp freshly chopped mint Method For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half.Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter.For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes.Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through.Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint. For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half. For the risotto, heat a large frying pan or sauté pan and melt the butter. Add the onion, fennel and celery and cook until soft, this will take 3–5 minutes. Stir in the rice and cook for 2–3 minutes. Add the wine and cook until reduced in volume at least by half. Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter. Pour the stock into a saucepan and drop in the saffron. Gently heat, then add the stock to the rice mixture in batches, stirring until it is absorbed before adding more stock. This will take 15–20 minutes. Finish with the butter. For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes. For the monkfish, heat the butter in a large, lidded frying pan and add the onion and fennel. Cook for 2–3 minutes, then add the chilli and coriander seeds and zest and juice of the orange and cook for a further 1–2 minutes. Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through. Add the tomatoes and red wine. Bring to the boil and cook until reduced to a thick, sticky consistency. Add the monkish and cover. Cook for 3–4 minutes, or until the fish is cooked through. Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint. Serve the risotto in shallow serving bowls, topped with the monkfish and finished with the coriander and mint.