despite my love of smoked mackerel i had never thought to put it in a risotto, preferring the cleaner flavours and texture of a pilaf. i gave it a try recently though, adding some peas from the garden, and the result was surprisingly good.
the creamy richness of the risotto balanced well with the peppery smoked fish, with the peas and lemon adding some freshness and stopping it being too rich. having said that, if you’re making this when the weather is a little chilly, it is a very comforting dish.
pea and peppered mackerel risotto (serves 2-3)
15ml olive oil
1 onion, finely chopped
250g risotto rice
150ml white wine
800ml vegetable stock, hot
a couple of handfuls of shelled peas
225g peppered mackerel, skin removed and flaked into bite size pieces
zest and juice of a lemon
melt the butter with the oil and fry the onions over a gentle heat until they begin to soften. add the rice, stir so it is glossy and then add the white wine. stir and simmer until the wine evaporates. add the stock a ladle at a time, stirring all the time and adding more as the rice absorbs the stock. when you have added half the stock add the peas and then continue. when you add the last ladle of stock stir in the mackerel, lemon zest and lemon juice so that the fish can heat through as the risotto finishes cooking. serve with a green salad.