A Mediterranean twist for an American palate
TODAY Food editor ‘steals’ this dish that blends culinary influences
 Mio Restaurant Stefano Frigerio’s monkfish creation employs a butternut squash quinoa risotto. |
Recipes from TODAY |
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In this special weekly feature, “Today” Food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Roasted monkfish with butternut squash quinoa risotto from chef Stefano Frigerio of Mio Restaurant in Washington, D.C.
As executive chef at Mio Restaurant in Washington, D.C.’s Midtown neighborhood, Stefano Frigerio is dishing up creative American dishes with Mediterranean influences. His menus at Mio reflect a respect for exceptional ingredients and creative presentations. In Frigerio’s words, “It’s all about respect.”
Stefano’s desire to bring classic European culinary techniques of using the entire animal and creating house-made products into his kitchen have allowed his passion for food to be felt by all in his presence, especially with his unique and enthusiastic training for his staff.
About the chef: Stefano Frigerio was born with an infatuation for all things culinary. Hailing from Inverigo, a small village in Northern Italy’s province of Como, young Stefano could always be found by his grandmother’s side, preparing family meals in their small kitchen, or working in the large garden where the family grew all the produce and herbs they needed. This early exposure to cooking with only the freshest of ingredients manifested itself into a refined respect for food, and a culinary vision of uniquely creative dishes built upon a foundation of respect for individual ingredients.
At the age of 14, Stefano left home to attend the Centro Di Formazione Professionale Alberghieo in Lecco, Italy. Upon graduation, Stefano held positions in several of Milan’s most distinguished kitchens, first at the luxury four-star, Relais Le Fattorie di Sthendal; then as Chef de Partie at Ristorante San Maurizio and finally as Chef de Partie Entrementier at the acclaimed Don Carlos Restaurant in the luxury five-star Grand Hotel et de Milan. Desiring to see more of the world, Stefano joined acclaimed Chef Fabio Trabocchi in 1998 to open Grissini Restaurant in London’s five-star Hyatt Carlton Tower. The two chefs then opened Floriana in London, before Stefano went on to become executive chef of Ibla Ristorante in London. 
In 2002 Stefano was lured to the United States by old friend Chef Fabio Trabocchi to help lead the kitchen at Maestro Restaurant in McLean, Virginia as senior sous chef. During Frigerio’s tenure at Maestro the restaurant received numerous accolades, including the AAA Five-Diamond award and the Restaurant Association of Metropolitan Washington’s Best Fine Dining Restaurant award.
Roasted monkfish with butternut squash quinoa risotto is served at Mio for $24. This recipe makes four large restaurant servings.
Mio Restaurant
1110 Vermont Avenue, NW
Washington, DC 20005
(202) 955-0075
www.miorestaurant.com
4 large restaurant servings
INGREDIENTS
Steal This Recipe® Step by Step Instructions for The Quinoa Risotto:
- Warm half of the olive oil in a saucepan over low to medium heat.
- Add shallots and ham and toast for 2 minutes.
- Add quinoa and toast for 1 minute.
- Add white wine and cook for 2 minutes, until wine has evaporated.
- Add 3 cups of water and the squash. Cook for 15 minutes at medium to high heat.
- Remove from heat and add the remaining olive oil.
Steal This Recipe® Step by Step Instructions for The Monkfish:
- Preheat oven to 450 degrees.
- In a roasting pan, melt the butter over medium heat.
- Season the fish with salt/pepper on both sides and add to the pan.
- Add the garlic and rosemary to the pan.
- Cook fish in pan until both sides have a golden, crisp coat (approx. 2 minutes per side).
- Remove pan from heat, and place in the oven at 450 degrees for 5 minutes to complete cooking.
Steal This Recipe® Step by Step Instructions for The Sauce:
- Place the wine and port in a small saucepan and bring to a boil over medium-high heat.
- Cook over medium heat until the mixture has reached a syrupy consistency, about 20 minutes.
To assemble the dish, place monkfish on top of small beds of the quinoa risotto and drizzle with the port wine reduction.
MANAGE YOUR RECIPES
Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail Phil at with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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