Smoked Fish Risotto
Smoked Fish Risotto

Ingredients

Method

  • 1.3 litres of veg stock
  • 250g smoked haddock (or other smoked white fish)
  • 3 tbsp olive oil
  • 40g butter
  • 1 onion, finely chopped
  • 3 parsley stems, stalks and leaves separated and chopped
  • Pinch of salt
  • 320g risotto rice
  • Zest of 1 lemon
  • 100ml white wine
  • 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
This recipe pairs perfectly with the Bakari 'Confondo Rosato' Sparkling Rosé NV from Veneto, Italy.

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