Ingredients
Risotto
⅓ cup extra virgin olive oil
1 tablespoon butter
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
Bonnethead Shark
1 pound shark, cleaned, skinned, cut into 4 inch pieces
1 tablespoon capers
1 tablespoon extra virgin olive oil
Juice from ½ lemon
3 rosemary sprigs
Directions
RisottoIn a large pot on low heat add olive oil and garlic, after 5 minutes add onion and butter, 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.
Bonnethead SharkIn a large pan on medium heat add 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.
