Smoked Fish Risotto Recipes

SMOKED FISH RISOTTO

Steps:

• Melt the butter into a large pan.
• Finely dice the onion and fry in the butter for 2-3 minutes until soft.
• Add the rice and stir into the butter and rice.
• Add enough stock to just cover the rice and onion and simmer under a low light slowly adding the stock when necessary until 1/2 pint remains to be used.
• Meanwhile, place the fish and milk into an ovenproof dish, cover with clingfilm, pierce and microwave for 5 minutes.
• Remove from microwave, place the fish onto a plate and flake into large pieces (removing any bones/skin).
• Add the flaked fish to the rice and the remaining 1/2 pint of stock and stir together.
• In a seperate saucepan, simmer the peas until cooked and then add to the rice and stir together.
• Simmer the risotto until the stock has been absorbed and a creamy texture achieved.

SMOKED HADDOCK & LEEK RISOTTO

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.

RISOTTO WITH SMOKED TROUT

Steps:

• Heat oil in a heavy 3-quart saucepan. Add onion, fennel and garlic and sauté over low heat until soft. Stir in rice. Cook a few minutes. Add wine. Cook over medium heat, stirring, until most of the wine has been absorbed.
• Add stock, 1/2 cup at a time, stirring, adding more as each portion is absorbed. After adding 1 1/2 cups, season with salt and pepper and fold in trout. Keep adding stock until rice is al dente but mixture is still creamy, about 17 minutes total.
• Fold in lemon zest and chervil. Check seasoning and serve.

SMOKED-FISH RISOTTO

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.

SMOKED GOUDA RISOTTO

Steps:

• Combine water and broth; set aside.
• Melt buter in a large nonstick saucepan Over medium heat.
• Add 1/3 cup shallots, cover and cook for 2 minutes.
• Add rice.
• Cook 2 minutes uncovered, stirring constantly.
• stir in 1/2 cup wine; cook 30 seconds or until the liquid is absorbed, stirring constantly.
• Adding salt and 1/2 cup broth mixture, stir until absorbed.
• Continue adding broth 1/2 cup at a time, stirring constantly.
• Besure broth is absorbed before adding the next (about 20 minutes total).
• Stir in Gouda, cook just until melted.
• Stir in arugula or spinach.
• Cook just until spinach is wilted.