Prosciutto-wrapped Monkfish Tournedos with Risotto, Parmesan Tuiles, and Thyme-infused Veal Sauce

To make the Parmesan tuiles: Sift the Parmesan cheese and grate any large pieces again to obtain a smooth, fine grind. Place four 4-inch ring molds on a non-stick baking sheet. Spread some of the Parmesan cheese in the ring molds to cover the bottoms and place in the 400 F oven. Watch the cheese; when it melts and begins to bubble and turn golden-brown at the edges, divide the remaining cheese among the molds and return to the oven to completely melt. When the cheese is bubbling, remove the sheet from the oven and allow to cool slightly. When cool enough to touch, lift the molds. Lift the cheese tuiles with a spatula. Place on a work surface to cool further and stiffen.

To prepare the risotto: Melt the butter in a saucepan over medium-low heat and add the shallots; cook until softened, 2 to 3 minutes. Add the rice and stir with a wooden spoon to coat; cook another 1 to 2 minutes. Slowly add the warm chicken stock, half a cup at a time, stirring constantly. Wait until the stock has been absorbed each time before adding more. After six minutes, add the chopped prosciutto and continue cooking. After 12 to 14 minutes, add the English peas. Continue adding stock to finish the rice. When the rice is just slightly al dente, add the Parmesan cheese and chopped thyme. Adjust the seasoning to taste. The rice should have a creamy consistency, with individual grains still intact. Set aside and keep warm.

To prepare the sauce: Melt the butter in a saucepan over medium-low heat and add the shallots; cook until softened, 2 to 3 minutes. Add the mushrooms and white wine. Cook over medium heat until the mixture is almost dry. Stir in the demi-glace and cook until reduced by one-third in volume. Add the thyme sprigs and remove from the heat; set aside to steep for 5 to 10 minutes. Remove the thyme sprigs and strain the sauce through a fine-meshed sieve. Keep warm.

To prepare the fish: Cut eight 10-inch pieces of cotton twine. Preheat the oven to 400 F. Cut the prosciutto slices into 4-inch-by-6-inch pieces and spread out on a work surface. Sprinkle one side of the prosciutto with chopped thyme and white pepper. Fold the prosciutto slices in half to form 2-inch-by-6-inch strips. Season the monkfish with salt and pepper. Place a monkfish tournedo at one end of one prosciutto strip and roll up the prosciutto around the monkfish. Tie lightly in place with one of the strings. Repeat with the other tournedoes. Heat the olive oil in an ovenproof saute pan or skillet over medium-high heat and sear the monkfish on each side until golden brown, 1 to 2 minutes per side. Place in the oven and cook 5 to 7 minutes, until the fish is opaque throughout. Remove from the pan and drain on paper towels.

To make the mushroom garnish: Saute porcini caps in olive oil over medium-high heat until golden. Add minced shallot and season with salt and pepper. Set aside.

To serve: Place a 4-inch ring mold in the center of each serving plate and fill with risotto; press down slightly to firm. Lift the molds. Divide porcini caps among the plates and circle them around the risotto. Place two tournedoes on each circle of risotto and cut away the strings. Stand a Parmesan tuile between each pair of tournedoes, and stand a thyme sprig beside each tuile. Spoon sauce around the plates.