Last updated May 2017.
Photograph by courtesy of anjuli_ayer,
The fish and seafood from Bretagne are considered among the very best in France and so their origin will be noted on many menus; however, here the chef is indicating a specific place and for the cognoscenti, Quiberon is a very special source for monkfish. Quiberon is a peninsula on the southern coast of the département of Morbihan and apart from its fishing industry and oyster and mussel farms Quiberon is a very popular summer holiday vacation spot for the French. In July and August do not even think about looking for a free hotel room; the hotels are often booked up to one year in advance. The carnaroli rice used for the risotto is the rice that 99% of all Italian and French chefs will agree is unbeatable where risotto is concerned. The Arborio and Baldo rices may be better known, but carnaroli rice which comes from the same part of Italy as the Arborio and Baldo is even better. Here the risotto is made with those very tasty French porcini mushrooms; what could be better. French porcini mushrooms are equally tasty family members of the better known Italian porcini mushrooms.
(Catalan - rap), (Dutch - hozemond), (German - seeteufel or angelfisch), (Italian - coda di rospo, rana perscatrice or diavolo di mare), (Spanish – lophius or rape).