- 1 tbsp butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 100ml white wine
- 1l vegetable stock
- 1 x 240 pack smoked mackerel
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 2 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g bag fresh spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat the butter in a large frying pan. Tip in the onion, then fry gently for 5 mins until softened. Stir in the rice and mix until coated in the butter, then pour in the wine and let it bubble until it’s almost all disappeared.
Pour in half the stock, give it a good stir, then leave to gently cook for 10 mins. Add half of the remaining stock, stir again and cook for 5 mins more. Keep adding stock and cooking until the rice is tender.
Peel the skin off the mackerel, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve straight away.
Don’t break the fish up too much to begin with – this will ensure it keeps its flaky texture after being stirred.
Make risotto cakes: These cakes make a delicious light supper when served hot with salad. Make double the amount of risotto, then reserve half and leave to cool in the fridge. Shape into 8 small patties with your hands, dip into beaten egg, then into breadcrumbs, and fry in a little oil until golden all over. Great with a spoonful of horseradish sauce.