|
Risotto of Arbroath Smokie and Fresh Herbs
Serves 4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
2 Arbroath smokies, firm, but moist (Arbroath smokies are hot smoked small haddock)1 bunch flat parsley, chopped1 bunch dill, chopped1 bunch spring onions, green parts only, chopped400g/14oz risotto rice (carnaroli or arborio)½ onion, finely chopped2 tbsp extra virgin olive oil1 glass dry white wine (such as, Orvieto Classico Superiore)400ml/14fl oz light fish stock400ml/14fl oz vegetable stocksea salt and freshly ground black pepper1 lemon, juice only100g/3½oz parmesan, finely grated125g/4oz unsalted butter
Method
1. Rub the smokies with a little oil and cook in a hot oven for 8-10 minutes.2. Allow to cool, peel the skin off and flake the fish into a bowl. Set to one side.3. In a thick-bottomed pan sweat the chopped onion in half of the olive oil until translucent, pour in the rice and fry until you start to hear it pop.4. Pour on the white wine and stir continuously until the wine has been absorbed. Have the stocks boiling and at the ready and add to the pan. Stir occasionally and cook for 10-12 minutes.5. The rice should be suspended in a thick sauce with a little bite. Beat in the butter and the spring onions. 6. Add the parmesan, beating all the time. Now add the fish and herbs.7. Season with lemon juice, salt and pepper. Place into four large warmed bowls and drizzle with olive oil.
Previous: Risotto con Porcini (Cep Risotto), Risotto alla Milanese, Risotto, Risi e Bisi - Rice and Peas Soup, Risi e Bisi (rice with peas),
Next: Risotto of fresh (wild) mushrooms, Risotto of Nettles and Wild Herbs, Risotto with Nettles and Porcini Mushrooms, Risotto-Style Peppered Rice, Rissole,
|