A delicious, traditional Italian risotto. Try Stöcker, the sustainable alternative to regular mackerel. Perfect for your next dinner with friends or the whole family!
2 Recipe - persons
Recipe - time: 40 minutes
Recipe - ingredients
1 shallot, finely chopped
1 garlic clove, finely chopped
7 oz risotto rice
5 fl oz white wine
4 fl oz mushroom broth
7 oz mushrooms
1/2 bunch of parsley
2 cans of Jack mackerel
1 tbsp butter
salt and pepper
Recipe - how do you make it
Recipe - steps
1 Heat a knob of butter in a deep skillet over medium-high heat and gently sauté the shallot and garlic for 3-4 minutes. Add the rice, sauté the grains for 2 minutes while stirring and deglaze with white wine.
2 Add a ladleful of broth and wait until the rice has absorbed most of the liquid. Keep stirring well and add another tablespoon. Repeat until the rice is almost cooked and creamy.
3 Meanwhile, sauté the mushrooms in a pan with a large knob of butter over medium-high heat for 3-5 minutes until soft.
4 Season the risotto with salt and plenty of pepper. 2 minutes before the rice is cooked, add the fried mushrooms and half the parsley and heat up briefly.
5 Remove the risotto from the heat and mix in the horse mackerel and an additional knob of butter. Sprinkle with the remaining parsley and freshly ground black pepper. Serve immediately.
