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Receta Kipper And Spring Onion Risotto

by Global Cookbook

Ingredientes

325 gm Natural cured smoked kippers, skinned, boned and flaked (12oz) 2 pt Chicken stock, (40fl ounce) 1 x Bay leaf 2 Tbsp. Parsley, minced 2 x Cloves garlic, crushed 65 gm Unsalted butter, (2 1/2oz)

2 x Shallots, finely diced 275 gm Arborio risotto rice, (10z) 100 ml Dry white wine, (4fl ounce) Salt and pepper 1 bn Approx 6 spring onions, finely sliced 2 tsp Lime juice

Direcciones

1. Place half the butter in a heavy base pan and heat. Add in the diced shallot and cook gently till soft and translucent/soft. Add in the rice, and mix well to coat in the butter.
2. Next add in the bay leaf and spring onions and stir gently, add in the kipper and re-stir. Pour in the the wine, stir and cook gently, add in the lime.
3. Add in hot stock, a litte at a time stirring constantly till the rice begins to dry out, then add in a little more stock, continue this process - add in the pepper and salt if necessary.
4. Cook the risotto for around 20-30 min till al dente.
5. Remove the risotto from heat and stir in the remaining half quantity of butter.

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