600 gr (1lb 5oz) onion
½ garlic clove, skinned
200 gr (7 oz) Arborio rice
1 lt (1 pt) fish fumet
1 monkfish tail, cut into cubes
2 monkfish livers
120 ml (4 fl oz 1 tsp) white wine
30 ml (2 Tbs) extra-virgin olive oil
1 dsp butter
1 tsp mascarpone
Sauté the cubes of monkfish tail together with the monkfish liver, scallops and reserve.
Put the butter and oil in a heavy-bottomed pan, add the onion and sauté slowly without allowing it to brown. Add the rice and the white wine, allow it to reduce and add the fumet slowly, controlling the cooking.
About 5 minutes before cooking time add the saffron and the fish pieces together with the monkfish. Finally add the rice and a spoonful of mascarpone cheese.
Place the rice on a flat plate, decorating it with sautéed squid and some wedge-shell clams. Scatter saffron threads over the rice.