Cucina fusion
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Fusion PHOTOGRAPHED Recipe: risotto with monkfish, beans and curry powder. Back to the ingredients table PREPARATION: "school of cuisine" 
| Warm the broth and chop finely garlic and onion | 
| | In a pan fry slightly garlic and onion (use a large pan, so you can have a uniform cooking without stirring) | 
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| At high heat add the rice until browned | 
| Remove bone and skin from the monkfish and cut to small cubes | 
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| Add beans and stir | | Sprinkle with white wine ( sfumare) until evaporated | 
| | Low the heat, add ¼ of cup of broth and cover. | 
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| Add the monkfish cubes | | Add 1/4 cup of broth each time you see the rice becoming too dry, until ready (it must be “al dente”!); don’t touch the rice with a metallic spoon at this moment, but use only the wooden spoon | 
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| 5 minutes before ending add the curry powder and stir gently | | Serve hot. | 
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