last night i made a delicious risotto: with courgette, spinach and smoked mackerel. the right balance of fresh-still-just-crunchy vegetables and the creamy flesh of rich mackerel, which is as luxurious as butter.
here it is. it makes for 2.
2 cloves of garlic
olive oil and a little butter
2 big handfulls of baby spinach
2 smoked mackerel fillets
150g risotto rice
300ml bouillon stock
really finely chop the onion and garlic, and fry in a little olive oil and a small nob of butter. when it begins to turn transparent (and be careful the garlic doesn't brown and burn. this really changes the flavour) add the courgettes and rice to seal it. when the grains also begin to turn a little transparent at the tips start adding the stock slowly. nurture it for about 15 minutes, continually stiring and adding stock. squeeze over the lemon juice and add the two handfuls of spinach so that it wilts down. continue to simmer for another 10 minutes or until it is soft enough but not sloppy. crumble in the mackerel at the last, along with the pecorino, finely grated. when serving, grind loads of pepper, but most probably not any salt as you'll get that from the spinach and the stock too.
eat loads of this. it's seriously good warm comfort food. and the mackerel feels like it's doing you good.
spotted in the deli: raj and octavia from 'don't panic', talking bizniz.