Risotto of Cornish gurnard and smoked eel
- Preparation and cooking time
- Total time
- serves 6
- 150g butter
- 1 onion, finely chopped
- 500g arborio rice
- 300ml white wine
- 1½ litres light fish stock, simmering
- 6 fillets gurnard
- 100g smoked eel fillets, chopped into small pieces
- 1 lemon, zested and juiced
- 50ml double cream
- 5cm piece fresh horseradish, finely grated
- 1 bunch chives, chopped
- 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.