Spring Onion And Smoked Fish Risotto Recipe
Ingredients
| Smoked haddock, cod or trout 500 g, | ||
| Chicken stock | 1.5 Liter, made | |
| Onions 2, finely chopped | ||
| Unsalted butter | 1 To taste | |
| Garlic 2 cloves, finely chopped | ||
| Risotto rice 450 g, 1 like to use Carnaroli | ||
| Spring onions 1 bunch, finely sliced diagonally (green included) | ||
| Mature cheddar 150 g, grated | ||
Directions
Put the fish in a large frying pan.
Pour over enough chicken stock to cover, bring to a simmer and cook for 4 minutes.
Allow the fish to cool a little in the stock, then skin and flake it.
Add any leftover chicken stock to the poaching liquid and keep hot.
(If you're using trout just skin and flake it and heat the stock).
To make the risotto, cook the onions in a little butter then add the garlic and risotto rice, stirring well to coat in the butter.
Add the hot stock a ladle at a time, stirring each time to bring the starch out of the rice and give the risotto a creamy effect.
When the rice is almost cooked, stir in the fish and spring onions.
Stir in an extra knob of butter and the cheddar and serve
Pour over enough chicken stock to cover, bring to a simmer and cook for 4 minutes.
Allow the fish to cool a little in the stock, then skin and flake it.
Add any leftover chicken stock to the poaching liquid and keep hot.
(If you're using trout just skin and flake it and heat the stock).
To make the risotto, cook the onions in a little butter then add the garlic and risotto rice, stirring well to coat in the butter.
Add the hot stock a ladle at a time, stirring each time to bring the starch out of the rice and give the risotto a creamy effect.
When the rice is almost cooked, stir in the fish and spring onions.
Stir in an extra knob of butter and the cheddar and serve
Chef
