I made risotto for the first time today. It was dead simple but oh-so-tasty!
Ingredients
240g risotto rice
750 ml chicken stock
250g smoked lardons
300g cod
200g undyed smoked haddock
1 chopped onion
large handful of frozen peas, thawed
olive oil
parmesan
pepper
Method
1. Bring the stock to a boil and lower to a simmer. Poach the fish in the stock for 5 minutes. Remove the fish from the stock and set aside.
2. Brown the lardons in olive oil. When well coloured, add the onion and sautee until translucent.
3. Add the rice and mix well until all the grains are covered in bacon fat. Start adding the stock one ladle at a time until the stock is mostly absorbed. Stir often and simmer until all the stock has been used and the rice is cooked but the core still has a bit of bite (about 18 minutes).
4. Add the fish, peas and parmesan. Mix well, cover ant let sit for 3 minutes.
5. Serve with fresh black pepper and steamed asparagus.