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Smoked Fish Risotto

 

  •  2-4 Smoked Fish Fillets (see range in store)
  • 2 cups Arborio Rice
  • 4-6 cups Fish Stock
  • 6 cloves Garlic, chopped
  • 1 or 2 Leeks, sliced thinly
  • 1 Shallot, chopped (or Onion)
  • 2 Tbsp Butter
  • 50ml Wine
  • Extra Virgin Olive Oil for frying
  • Parsley, chopped
  • Grated Parmesan
  • Salt & Pepper

 

Add the butter and olive oil to a deep frying pan and heat. Add garlic, shallot and leek and fry lightly till soft. 

Add washed rice to the pan, (more oil and butter may be needed), and toss through to coat the rice for a minute or so.

Add the wine and bring to the boil and reduce by half. Turn the heat down and slowly add the stock, salt and pepper. As the rice absorbs the stock, keep adding more stock until the rice is cooked, stirring frequently.

When cooked, add the smoked fish and chopped parsley. Toss and cook for a further minute or two. Remove from heat and add parmesan and more butter to taste. Season with salt and pepper before serving.

This can be served with a drizzle of Parsley Oil:

Add 6 or 7 Tablespoons (100ml) of olive oil and a bunch of roughly chopped parsley to a blender and blend till smooth. Then press this mixture through a sieve till you have collected the parsley oil.