Smoked mackerel risotto gets a hint of sweetness from garden peas which is balanced with a squeeze of lemon and a sprinkle of chilli flakes.
It is a gloriously simple recipe but a really nutritious and comforting meal that’s guaranteed to shake up your risotto game.
Smoked Fish Risotto
That “last meal” thought game is one that many foodies have played from time to time and whilst my last meal may vary the core ingredient would not. Mackerel!
Seriously I love the stuff, fresh mackerel is hard to score here in Rural Hungary. As a result, I only have this salt cured mackerel salad and devilled mackerel recipe on my site.
But smoked mackerel is freely available, it is really very cheap and it tastes fantastic.
I use it in recipes as diverse as this smoked mackerel salad, smoked mackerel potato frittata through to this smoked mackerel pasta.
Here it gets used in a classic risotto, lovingly stirred and lifted with peas, a smidge of lemon juice and a nice pinch of chilli.
It is not the first time that this ingredient has been used with rice here either. I have a smoked mackerel kedgeree that you must check out.
Frequently Asked Questions
What sort of smoked mackerel should I buy?
Smoked mackerel comes in two ways, whole and fillets. I would advise using fillets for this recipe but For no other reason than convenience.
I actually used peppered fillets for this recipe but you can use plain if you prefer.
How do I remove the fillets from a whole smoked mackerel?
First of all, you should remove the skin by finding a loose corner and pulling, it should come away as a single piece.
Then run a sharp knife down the backbone and then gently tease the flesh away from the bone.
Why do you add the mackerel at the end of the cooking process?
Smoked mackerel does not need to be cooked.
I just warm the mackerel whilst the risotto is in its final resting phase. This will just take off the chill and help it meld with the creamy risotto.
You may worry about a lack of flavour… Don’t!
Just stirring this through at the end makes the whole dish sing of that wonderfully rich and smokey flavour.
Can I use smoked salmon?
Whilst the flavours in this recipe will work with smoked salmon the process is not the best because smoked salmon has a much lower punch of flavour!
If you wanted to play around with a smoked salmon risotto this vodka tinged one looks great. I also have a fresh salmon risotto too!
Do I have to use arborio rice?
No, you could use any risotto rice, Carnaroli is my personal favourite but I develop all of my risotto recipes with arborio rice because it is pretty universally available.
No matter the rice that you use the process remains the same, but the timing and absorption rates vary a little.
Serving Suggestions
I tend to serve risotto as a one-bowl comfort meal and this foxy little smoked mackerel number is no different!
I do actually like a little grilled bread with a risotto dish, I finely slice bread and toast it in a griddle pan and then rub it with a raw garlic clove.
Having said that my wife almost always insists on some properly buttery garlic bread.
If you like your risotto served with a side salad I would look at a green salad with a simple vinaigrette, although I would thinly slice some apples and toss them through! Apple and mackerel are a match made in heaven!
Equipment Used
I only name-check brands of equipment if I believe they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section of the recipe.
- Stovetop.
- 17cm or 7″ saucepan.
- 28cm or 11″ deep-sided frying pan or skillet.
- Ladle.
- Stirring and serving spoons
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring cups and spoons.
- Sieve or colander if you need to defrost peas in a rush.
Smoked Mackerel and Pea Risotto Recipe
Glorious smoked mackerel is at the heart of this classic risotto recipe, it is joined by sweet peas and a pinch of chilli and squeeze of lemon juice to give everything a real zing.
Ingredients
- 150g (¾ Cup) Arborio Rice
- 500-650ml (2-2⅔ Cups) Hot Vegetable Stock
- 175ml (3/4 Cup) White Wine
- 30g (2 Tsbp) Butter
- 30g (1 Small) Shallot
- 2 Garlic Cloves
- ½ Tsp Dried Chilli Flakes
- 150g (⅔ Cup) Peas, Defrosted if Frozen
- 150g (5oz) Smoked Mackerel Fillets
- 1½ Tbsp Lemon Juice
- Salt if required
Instructions
- Heat the stock gently in a 17cm or 7" saucepan and keep it warm throughout the cooking process.
- Cut the shallot in half and then dice it as finely as you can.
- Bash the garlic cloves with the heel of your hand, remove the "paper" then dice it as finely as you can.
- Melt the butter in a 28cm or 11" deep skillet or frying pan over a medium heat.
- When the butter foams add the shallot and cook gently for 5-6 minutes.
- Add the garlic and cook for a further minute.
- Tip in the paella rice and stir continuously for 3-4 minutes.
- Pour in the wine, again stirring continuously until almost all of the wine has disappeared.
- Add the chilli flakes.
- Add the vegetable stock little by little, starting with around 50ml at a time. Stir continuously for the first two additions and again cook until almost all of the stock has gone.
- After the first two additions, you can add the stock in 100ml portions and just stir it occasionally.
- Again wait until almost all of the stock has almost gone and there is a "milky starchy" residue left before adding the next portion.
- Gently break up the fillets into large 3-4 cm (1½") pieces.
- Once the risotto is nice and creamy and the rice is cooked add in the peas and stir them in.
- Layer the chunks of mackerel on top of the risotto, add the lemon juice and drop on a lid.
- Turn off the heat and allow to sit for 5 minutes before serving.
Notes
Between the mackerel and stock you should not need more salt but taste the stock in the pan as you go and make a judgement.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 588Total Fat: 28gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 94mgSodium: 1187mgCarbohydrates: 43gFiber: 5gSugar: 8gProtein: 25g
Calorific details are provided by a third-party application and are to be used as indicative figures only.
Sue R
Monday 11th of May 2020
It's strange, we have lots of fresh mackerel here in far north Queensland but the smoked version isn't very cheap. Guess I should crack out the smoker and make some one day, another thing I forget to use! It'd be pretty well to buy wild boar here as per your other recipe. Lots of them running around in the bush and get sent overseas.
Sue R
Monday 18th of May 2020
What do you think of horse? I had horse proscuitto in Switzerland. Didn't enjoy it. I tried out a recipe for making risotto in the pressure cooker this weekend from pressure cook recipes by Amy and Jacky. It was good! It had caramelised onion (I cheated and bought some in a jar) and peas. I'll do that with your mackerel version soon.
Brian Jones
Wednesday 13th of May 2020
It is very much the opposite here, as you may well expect due to the lack of a coastline, you never really know what you take for granted until it is gone. I used to eat mackerel probably once a week in the UK :(
As for boar, that is relatively new to me, I used to buy wild boar sausages or salami in the UK on rare occasions but had never "cooked" with it before I moved here. Now I use it quite often although don't write recipes about it often due to its relative scarcity in places where my website is popular.