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Roasted Monkfish Osso Bucco With Wisconsin Fontina And Tomato Risotto

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Ingredients

Monkfish and Broth:

1/4 cup olive oil

6 filets, (6 ounces each) bone-in Monkfish or firm whitefish

1/2 cup white wine

1/4 cup chopped shallots

2 cloves garlic, chopped

1/3 cup fish stock

1/2 cup cream

Salt and freshly ground black pepper

Risotto:

1 cup chopped oven-dried tomatoes

24 ounces cooked Arborio rice

1 cup (4 ounces) shredded Wisconsin Fontina cheese

Snipped oven-dried tomatoes and dill, garnish

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