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If you like dry rice, that is, the opposite of a traditional Italian risotto, this rice is perfect for you.The key is above all the fish stock, which if it goes well is a guaranteed success.This rice is done relatively quickly, I would say that in little more than half an hour you can do everything and addition can be varied by adding what you want, such as squid, clams, shrimps or mussels.There goes the recetita ingredients:-two monkfish tails (I have used them frozen, sure that if they are fresh leaves even better) – an onion – a couple of cloves of garlic – a sprig of Rosemary fresh-salt-pepper-rice – extra virgin olive oil is prepared: the first thing is to prepare the broth: I fry like a rato onionthe garlic and the Rosemary with a drizzle of oil and when begin to Brown, add the fish.It salpimienta a little (without going over with the pepper, if rice is not too strong) and when the fish is more or less browned on the outside, cover with water and boil for about 20-25 minutes.Starts a thread of oil in a frying pan with a clove of garlic, browned garlic and removed. Then add the raw rice and stir a while with medium-high fire so you are Browning. When you are a light brown color, begins to pour the fish stock (eye: I usually do with a strainer, if perhaps there are some fishtail). Disposed of gradually and let it evaporate. When it has evaporated, becomes Miss. And so, more or less 20 minutes, always maintaining high fire.It is not necessary to mix the rice while it is cooked (provided that the Pan is nonstick), so that is further down is crijientito.While waiting for that rice will absorb the broth, can go cleaned the angler fish of the same stock, removing the skin and the thorns and desmigajando it a little with a fork.When the rice is ready, add fish and is now ready to serve!