Smoked Fish Risotto

Place the fish and the cold stock in a pan, and bring up to a gentle simmer for 3 mins. Remove the fish, and break into flakes. Leave the stock simmering.
Put the oil and 20g butter, onion, parsley stalks, and a small pinch of salt into a large saucepan, and lightly fry to soften. Add the rice and stir to coat in oil and butter. Add the wine, allow to evaporate, and then ladle in the stock a bit at a time until the rice has absorbed most (if not all) and is tender. Near the end, add the flaked fish, then stir in the remaining butter, parsley leaves, and zest. Serve.

30 mins

4 serving

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