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|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
In 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.
In 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.
- Part of the #tlprecipeshare series. Recipe from Bill Milcarek, Isle of Palms, South Carolina.