Smoked Mackerel and Pea Risotto Recipe

Smoked mackerel risotto with peas, dill and chilli, serve with garlic bread.

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 a squeeze of lemon juice to give everything a real zing.

Course Main Course

Cuisine Anglo Italian

Keyword mackerel risotto, smoked mackerel and pea risotto, smoked mackerel risotto

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 719kcal

Author Brian Jones

Ingredients

150 g Arborio Rice ¾ Cup
500-650 ml Fish Stock 2-2⅔ Cups
175 ml White Wine ¾ Cup
30 g 2 Tsbp Butter
1 Small-Medium Echalion or Banana Shallot 35g
2 Garlic Cloves
20 g Fresh Dill ¼-⅓ Cup
½ teaspoon Dried Chilli Flakes
150 g Peas ⅔ Cup (defrosted if frozen)
2 Smoked Mackerel Fillets 200-225g Total
¾-1 tablespoon Lemon Juice
Salt (as required)

Instructions

Heat the stock gently in a 17cm or 7" saucepan and keep it warm throughout the cooking process.

Have a taste of your stock and add salt as you feel is necessary. Remember that smoked mackerel can be salty.

Cut the shallot in half and then dice it as finely as you can.
Peel the garlic cloves, and dice them as finely as you can.
Discard any large stalks from the dill and finely chop the rest.
Melt the butter in a 28cm or 11" deep skillet or frying pan over a medium heat. When the butter foams, add the shallot, garlic and dried chilli flakes and cook gently for 1-2 minutes.
Pour in the risotto rice and stir continuously for 3-4 minutes.

The rice should start to become opaque at the edges when it is ready for the wine.

Pour in the wine, again stirring continuously until almost all of the wine has been absorbed/evaporated.
Add the fish stock little by little, starting with around 50-75ml (⅓ cup) at a time. You can increase the amount of stock added at each time after the first two or three additions.
Just like the wine, wait for the stock to almost disappear before adding more; you will have a "milky", starchy residue in the base of the pan before each addition.
Gently break up the fillets into large 3-4 cm (1½") pieces.
Once the risotto is nice and creamy and the rice is very nearly cooked, add the peas and the final ladle of stock and cook until the rice is done.
Stir in the smoked mackerel, dill, and lemon juice (to taste).
Add a lid, remove the risotto from the heat and allow it to rest for 5 minutes before serving.

Video

Nutrition