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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