Arbroath Smokie Risotto
Place Arbroath Smokie bones in a pan and cover with water, bring to the boil and simmer to make stock.
In a separate pan, heat rapeseed oil, add the onions and garlic and fry until soft, then add the risotto rice and keep stirring until it starts to look translucent.
Add wine to the pan to cover the rice, and a good pinch of
sea salt, once all the wine has been absorbed, add a ladle
of the Arbroath Smokie fish stock. Keep adding ladles of stock and stirring, allowing each ladle to be absorbed before adding the next. This takes around 15 minutes.
Meanwhile poach your eggs in boiling water with white wine
Make gremolata by mixing half a clove of fine chopped garlic
with the parsley and lemon zest, seasoning and a little oil.
Check risotto, add stock until your rice is soft but still has a
bite, remove from the heat and add the Arbroath Smokie
meat, the grated cheese and frozen peas. Stir well and then
add a knob of butter to the pan and place a lid or some foil
on the pan and allow to rest for 2 minutes
Season the risotto, mix in the chives, and serve topped with a
poached egg, and a drizzle of gremolata.
Pair of Arbroath Smokies (bones and flesh picked)
2 tbsp Scottish rapeseed oil
100ml of white wine
1 onion, finely chopped
1-2 cloves of garlic, finely chopped
400g of risotto rice
1 tbsp of white wine vinegar
150g frozen peas
100-200g grated cheese
1 lemon, grated zest only
Bunch of parsley fine chopped
30g of chives fine chopped