Risotto of Cornish gurnard and smoked eel
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 150g butter
- 1 onionfinely chopped
- 500g arborio rice
- 300ml white wine
- 1½ litres light fish stocksimmering
- 6 fillets gurnard
- 100g smoked eel filletschopped into small pieces
- 1 lemonzested and juiced
- 50ml double cream
- 5cm piece fresh horseradishfinely grated
- 1 bunch chiveschopped
Nutrition:
- kcal711
- fat31.2g
- saturates16.8g
- carbs69.4g
- sugars0g
- fibre1.9g
- protein38.6g
- salt0.94g
Method
step 1
Melt the butter in a large heavy-based pan and cook the onion gently until soft but not coloured.
step 2
Add the rice and stir until the grains are well coated in butter. Add the wine, increase the heat and keep stirring until the wine has reduced by two thirds.
Add the hot stock gradually, about 200ml at a time, stirring each addition in well, until the rice is just tender, about 20 minutes. You might need to add a little extra stock or water.step 3
Stir the fish in gently for the last 5 minutes of cooking. Season and add the lemon zest and juice.
step 4
Whip the double cream with the grated horseradish and serve with the risotto. Just before serving, sprinkle with chopped chives.
