Ingredients
1 small onion finely chopped
500g Arborio rice
300 ml dry white wine
2 c light simmering fish stock
150 g unsalted butter
1 large lemon zest and juice
50ml double cream
5cm horseradish grated really finely
chives finely chopped 4tbsp
100g smoked eel (no skin or bones cut into small pieces)
6 gurnard fillets no bones
12 smoked mussels (free of shells)
freshly ground black pepper
salt if needed
Method:
Using heavy Based pan melt butter and cook onion finely chopped until golden but not browned. Add rice stirring to coat in butter. Add the wine turn heat up and cook stirring until wine has reduced by two thirds. Slowly add hot stock about 150ml at a time stirring well at each addition cook until tender about 20mins you may need a little extra stock or hot water. In last 5 minutes add fish and eel and smoked mussels.
Lastly season to taste add the lemon zest and juice stir in well. Just before serving sprinkle with chives. Lastly whip the cream add the horseradish and serve alongside the risotto.
Enjoy with a refreshing glass of Monteith’s Golden Lager.