Arbroath Smokie Risotto

Fishboxer Fishbox HQ from

Delicious Arbroath Smokie risotto served with a poached egg and a garlic & herb gremolata

 

Ingredients

•  Pair of Arbroath Smokies (bones and flesh picked & reserved for later)
•  2 tbsp rapeseed oil
•  100ml white wine
•  1 onion, finely chopped
•  2 cloves of garlic, finely chopped
•  400g risotto rice
•  1 tbsp white wine vinegar
•  150g frozen peas
•  4 eggs
•  100g-200g grated cheddar cheese
•  50g unsalted butter
•  1 lemon, grated zest only
•  Bunch of parsley, finely chopped
•  30g chives, finely chopped
•  Salt & freshly ground black pepper

Method

1.  Place the Arbroath Smokie bones in a pan and cover with water. Bring to the boil and simmer to make some fish stock.
2.  In another pan, heat the rapeseed oil, add the onions and half the garlic and fry until softened.
3.  Add the risotto rice and keep stirring until it starts to look translucent.
4.  Add the wine to the pan to cover the rice, and add a sprinkling of salt. Once all the wine has been absorbed, add a ladleful of your Smokie fish stock. Keep adding ladleful's of stock and stirring, allowing each ladleful to be absorbed before adding the next. It takes around 15 mins.
5.  Meanwhile, poach the eggs in boiling water with white wine vinegar.
6.  Make a gremolata by mixing half a clove of finely chopped garlic, parsley, lemon zest, seasoning and a little oil.
7.  Check the risotto, and add stock until your rice is soft but still has a little bite. Remove from the heat and add the Arbroath Smokie meat, grated cheese and frozen peas.
8.  Stir well and add a knob of butter to the pan and place a lid or some foil over the pan and allow to rest for 2 mins.
9.  Season the risotto, if necessary, mix in the chives, and serve topped with a poached egg, and a drizzle of the gremolata.