This risotto can be served as a starter or main course and is always a favourite.
- 700 g hake, skinned, boned and cut into chunks
- a knob of butter
- 0.5 tblsp olive oil
- 1 onion, peeled and finely chopped
- 300 g carnaroli or arborio risotto rice
- 100 ml white wine
- 800 ml stock, heated to simmering point
- a little salt and black pepper
- 200 g vegetables – a mixture of frozen peas and broad beans works well
- handful basil leaves, lightly torn
- Preheat the oven to Gas Mark 4, 180°C (150°F).
- Melt a knob of butter with a dash of olive oil in a wide, shallow ovenproof saucepan over a gentle heat. Add the onion and cook until softened, but not browned. This will take about 5 minutes. Add in the rice and stir for 1-2 minutes until it starts to look translucent. Add the wine and stir until it evaporates.
- Pour in enough of the heated stock to just cover the rice and simmer gently, stirring now and again. Season with a little salt and pepper. As the stock evaporates add more and stir intermittently until all the stock is used. This will take about 15 minutes. Taste regularly and add a little more salt if necessary.
- Stir in the frozen vegetables and basil leaves. Then season the fish and place it in a single layer on top of the risotto. Cover and place in the preheated oven for 10-12 minutes until the fish flakes easily with a fork. Remove from the oven and serve immediately with a side salad and grated hard cheese to hand around.
Recipe courtesy of Bord Bia.