Tag Archives: Smoked fish risotto

Smoked Fish Risotto

I love eating risotto and for me it’s the perfect comfort food, unfortunately it’s ranked in my top five foods that I hate to cook.  I’m not sure exactly what it is that makes me hate making risotto but I think it could be a combination of standing over the pan stirring for half an hour coupled with the fact I always get my timings wrong.  On this occasion the Risotto was a success, a delicious creamy and smoky success.

 

 

risotto

 

Ingredients

450ml milk (I used skimmed but any would work)

400g Smoked fish (I used cod)

2 Bay Leaves

6 Black Peppercorns

450ml stock (I used vegetable stock as I had some left over but chicken would work too)

1 onion diced

50g butter (I used unsalted as the fish is salty enough)

300g Arborio rice

1 small bottle of white wine ( the little miniature bottles you can buy)

100g Spinach leaves

 

Method

Put the fish into a pan with the milk, peppercorns and bay leaves.  Bring to the boil, lower the heat and simmer for 10 minutes.  Turn off the heat and leave the milk to infuse while you start the risotto.

Put your stock on a low heat while you make the risotto.

Fry the onion in the butter in the pan which you will use to make the risotto, cook until it is soft and translucent.  Add the rice to the pan and coat in the butter.  Pour in the small bottle of wine and let it cook until it has evaporated.  Add the stock a ladelful at a time allowing each one to be soaked up by the rice before adding more.  Stir the risotto continually so it does not burn or stick, the heat should be medium to low.

Once you have used all of the stock up you can now move on to the milk that the fish was cooked in.  Remove the bay leaves and peppercorns and start to add the milk a ladelful at a time.  You probably wont need to use all of the milk and by the time you have a ladelful left the grains should be soft and plump with a small bite to them.

Tear the spinach by hand and gently stir in to the rice, break the fish into large pieces and add them to the rice keeping the flakes as whole as possible. 

This makes enough for 3 people to have a bowl plus extra if needed.  If you are a fan of Kedgeree you will love this!