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
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!
