Food Network UK

Home-Smoked Wild Alaska Pacific Cod Risotto

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Ingredients

  • 1 white onion, finely Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 2 cloves garlic, crushed
  • 4 tbsp olive oil
  • ½ tsp saffron, soaked in 1 tbsp hot water
  • 200g Arborio risotto rice
  • 200ml dry white wine
  • 350ml fish stock
  • ½ leek, finely Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 200g home-smoked wild Alaska Pacific cod, flaked
  • 40g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 1 tbsp crème fraÎche
  • Zest of 1 lemon, plus extra to serve
  • 80g raw king prawns, to serve
  • 8 asparagus spears, to serve

Use imperial measurements

Method

How to make Home-Smoked Wild Alaska Pacific Cod Risotto

1. Gently fry the onion and garlic in 3 tbsp olive oil.

2. Stir in the saffron, followed by the rice and stir to coat. Cook until the rice turns translucent.

3. Gradually stir in the wine, then half the fish stock, a ladle at a time, stirring continuously until the liquid has been absorbed.

4. Stir in the leeks and 150g smoked cod flakes, followed by enough fish stock to give al dente rice and a creamy consistency.

5. Gently stir through the Parmesan, crème fraÎche and lemon zest, and season well to taste.

6. Serve the risotto with flakes of smoked cod, a drizzle of olive oil, lemon zest and cracked black pepper, along with plenty of pan-fried king prawns and griddled asparagus spears.

Cook’s tip: Make sure you keep an eye on the risotto - keep stirring to avoid the rice sticking to the bottom of the pan!