Smoked Fish Risotto
This method of cooking risotto produces just as creamy and delicious results as the classic, time-consuming process of constantly adding liquid to the rice until it is cooked. Try it for yourself.
This recipe is from A Year in my Kitchen
| 8 oz (225 g) smoked haddock fillets|
| 2 oz (50 g) smoked salmon|
| 4 fl oz (110 ml) Arborio rice|
| 1 oz (25 g) butter|
| 1 small onion, finely chopped|
| 1 level tablespoon capers|
| 2 cornichons, chopped small|
| 5 fl oz (150ml) dry white wine|
| 2 heaped tablespoons parmesan|
| 1 heaped tablespoon fresh chopped parsley|
| 1 heaped tablespoon creme fraiche|
| Salt and freshly milled black pepper|
Start off by skinning the smoked haddock: using a sharp knife cut horizontally between the flesh and the skin at the tail end.
After you have loosened some of the skin it will peel off easily.
Divide the haddock into medium-sized flakes and chop the smoked salmon roughly.
Next heat the butter in a wide saucepan and when it’s foaming add the chopped onion and cook over a medium heat for about 3 minutes. Then add the rice and stir it around to get it nice and buttery.
Now add the flakes of smoked haddock and the smoked salmon, followed by the capers and chopped cornichons.
Finally pour in the wine and 3 fl oz (75 ml) water, season well with salt and give everything a good but gentle mix with a wooden spoon.
Bring it all up to simmering point, then cover with a tight-fitting lid and reduce the heat as low as you can so you have the gentlest of simmers.
Set a timer for 20 minutes - very important it doesn’t over-cook.
As soon as it is cooked and the grains are tender but with just a little bite to them, stir in the parmesan and the crème fraiche.
Serve straightaway with a little parsley sprinkled over each serving.
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