Smoked Fish Risotto Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
• Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

Steps:

• Cut fish into two or more pieces to fit into a skillet. Season with black pepper to taste, then add bay leaf, sprig of parsley and 2 cups water. Place pan over high heat, cover, and bring to a boil. Reduce heat to medium-low, and simmer until fish is heated through but not falling apart, about 3 minutes.
• Remove fish with a slotted spatula, wrap in foil, and set aside. Strain cooking liquid into a 1-quart measuring pitcher, and add enough vegetable stock to make a total of 1 quart liquid. Transfer to a saucepan and place over low heat.
• In a large, wide saucepan, heat 2 tablespoons butter and the oil. Add leeks, and sauté over low heat until softened, about 5 minutes. Add rice to pan, and stir until glossy, then add mace, cumin, coriander, turmeric and lemon zest. Raise heat to medium, and add wine, stirring until it is absorbed. Add a ladleful of vegetable stock mixture, stirring until it is absorbed. Add an additional ladleful of stock, stirring until it too is completely absorbed. Continue, ladleful by ladleful, until rice is cooked al dente, about 20 minutes. (Amount of liquid needed may vary and all the liquid may not be needed.)
• Flake fish and add to rice along with remaining 1 teaspoon butter and the lemon juice. Remove from heat and mix well with a wooden spoon until mixture is creamy and well-blended. To serve, spoon risotto onto a large flat plate and sprinkle with chopped parsley. Serve immediately.

Steps:

• Dice the onion(s) into small dice. Saute in 1 butter until golden.
• Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes.
• Add the wine, salt and dill to the rice/onion mixture.
• Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes.
• Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it.
• About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.