Eat The Seasons
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Title of recipe*
Smoked mackerel risotto
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Ingredients (please enter each one on a separate line)*
Butter Handful of shallots Half head of celery 500g Risotto rice 300 g smoked mackerel Greens, e.g. spinach, kale 100ml white wine Enough stock
Fry onions, garlic and celery in butter. Add rice. Add wine. Add kale. Add stock slowly. Add mackerel. Serve.
Comments (any other comments)
Got leftovers? 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. Tip Don't break the fish up too much to begin with - this will ensure it keeps its flaky texture after being stirred.
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