Home-Smoked Wild Alaska Pacific Cod Risotto with Leeks, Saffron and Parmesan

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  • Serves: 4 as a starter, or 3 as a Main
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Home-Smoked Wild Alaska Pacific Cod  Risotto with Leeks, Saffron and Parmesan

Ingredients

  • 1 white onion, finely sliced
  • 2 cloves garlic, crushed
  • 4 tbsp olive oil
  • 1/2 tsp saffron, soaked in 1 tbsp hot water
  • 200g Arborio risotto rice
  • 200ml dry white wine
  • 350ml fish stock
  • 1/2 leek, finely sliced
  • 200g home-smoked wild Alaska Pacific cod, flaked
  • 40g grated Parmesan
  • 1 tbsp crème fraÎche
  • zest of 1 lemon, plus extra to serve
  • 80g raw king prawns, to serve

Method

  • Gently fry the onion and garlic in 3 tbsp olive oil
  • Stir in the saffron, followed by the rice and stir to coat. Cook until the rice turns translucent
  • Gradually stir in the wine, then half the fish stock, a ladle at a time, stirring continuously until the liquid has been absorbed
  • Stir in the leeks and 150g smoked cod flakes, followed by enough fish stock to give al dente rice and a creamy consistency
  • Gently stir through the Parmesan, crème fraÎche and lemon zest, and season well to taste
  • 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

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Phil's Tips

Make sure you keep an eye on the risotto - keep stirring to avoid the rice sticking to the bottom of the pan!

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