Leek, smoked mackerel + toasted almond risotto

Leek, smoked mackerel + toasted almond risotto

By
From
A Lot on Her Plate
Serves
2
Photographer
Helen Cathcart

I always like to have a risotto rice in the cupboard as it can be a total lifesaver for a quick, warming and satisfying meal. This is an affordable and relatively simple supper that packs a real flavour punch and can be made with ingredients you won’t have to travel far and wide for. I love the subtle, sweet allium flavour of the leeks, and the nutty crunch of the toasted almonds adds texture to this silky, creamy dish. When making risotto, it’s important to keep stirring the rice as you cook it, to release its starch and make the dish really creamy. If you’ve made preserved lemons or have a jar in your fridge, a little bit sliced and fried with the leeks gives the dish a lovely citrusy note.

Ingredients

Quantity Ingredient
2 smoked mackerel fillets, (I prefer plain rather than peppered ones)
1/2 lemon, juiced
25g butter, plus 1 extra knob to finish
2 slices preserved lemon, flesh and pith removed, finely chopped, (optional)
1 large leek, tough outer leaves removed, rinsed thoroughly and finely sliced
50g flaked almonds
220g arborio risotto rice
120ml dry white wine, (pinot grigio is better for risotto than to drink)
1 litre Chicken stock (+ poached chicken breast), warm, (preferably homemade)
or 1 litre Fish stock, warm, (preferably homemade)
2 tablespoons freshly grated parmesan
sea salt
freshly ground black pepper
rocket leaves or watercress, to serve

Method

  1. Remove the skin from the mackerel fillets and flake them into a dish. Add the lemon juice. Melt the butter in a large non-stick frying pan or heavy-based saucepan over a medium heat and add the preserved lemon (if using) and sliced leek. Sauté, gently stirring for about 5 minutes, or until softened and fragrant. While you’re doing this, toast the flaked almonds in a dry frying pan over a medium heat until golden brown, being careful not to burn them. Remove from heat and set aside.
  2. Add the rice to the leeks and coat in the butter, stirring over the heat for a couple of minutes until the rice turns translucent. Pour in the white wine, stirring, and once most of the wine has evaporated add the stock, a ladleful at a time, stirring frequently and waiting for most of the stock to be absorbed before adding the next ladleful. Repeat this process a ladleful at a time, for 20–30 minutes, until all the stock is absorbed, and the rice is plump and creamy but still a little al dente, retaining a little bite, but with no hard chalky core. Take off the heat, add a knob of butter, the Parmesan, flaked mackerel and lemon juice, and stir gently to combine. Season to taste, garnish with the toasted almonds and serve with rocket leaves or watercress.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again