A simple, creamy risotto with smoked mackerel and a squeeze of lemon.
Peel and finely dice the onion and garlic. Zest and juice the lemon. Finely slice the spring onions on an angle and chop the parsley.
Flake the smoked mackerel into fairly large pieces.
Add most of the olive oil to a saucepan with the onions and garlic. Cook over a medium heat for approximately 5 minutes or until they begin to turn translucent.
Then add the rice, stirring to mix the grains in with the onions. Add the wine and cook until the onions are soft and the wine has completely reduced. Next add the fish stock one ladle at a time until you have an 'al dente' bite to the rice (this will take 15-20 minutes).
Remove the pan from the heat and add the butter, parmesan, parsley, the remaining olive oil and lemon zest and juice to taste. Stir vigorously with a spatula for a minute or two until it becomes creamy.
Finally add the smoked mackerel and gently fold through. Adjust the seasoning and serve.
«If you have any left over risotto, chill in the fridge then roll into small balls. Then coat in breadcrumbs and deep fry. Serve with mayonnaise and salad as a starter or even as a main. »