SHARK OVER RISOTTO

June 8, 2020

 

Ingredients
Risotto
⅓ cup Garlic Olive Oil
1 tablespoon Butter Olive Oil
3 cloves garlic, chopped
½ cup yellow onion, chopped
1 ½ cups Arborio rice
6 cups chicken or shrimp stock
1 can (28 ounces) crushed tomatoes
Salt and Pepper to taste
½ teaspoon crushed red pepper, optional

Shark
1 pound shark, cleaned, skinned, cut into 4 inch pieces
1 tablespoon capers
1 tablespoon Lemon Olive Oil
Juice from ½ lemon
3 rosemary sprigs

 

 

Directions
Risotto
In a large pot on low heat add Garlic Olive Oil and garlic, after 5 minutes add onion and Butter Olive Oil, raise heat to medium. Cook for 5 minutes. Raise heat to high and add the rice. After 2 minutes add the crushed tomatoes. Constantly stirring, slowly add stock as liquid thickens. Salt and pepper to taste.

Shark
In a large pan on medium heat add Lemon Olive Oil and rosemary. Once pan is hot add shark, lemon juice, and capers, cook on each side for 2-3 minutes. Plate shark with rosemary over risotto.

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