Sig's Mushroom Risotto With Smoked Peppered Mackerel

Name: Sig's Mushroom Risotto With Smoked Peppered Mackerel
Yield: 2 servings
Cuisine: British
Ingredients: 300 ml chicken or mushroom stock; 4-6 large brown cepes,quarteted or sliced; 3 handfuls arborito or other risotto type rice; 1/2 onion, finely chopped; 3 slices smoked bacon, cubed; 6 small filet of smoked mackerel of choice

Sigrun @sigrun

German, living in England

Mushroom risotto, one of my favourite risottos. Who would have thought this would work so well together.

Sigrun @sigrun

German, living in England

Mushroom risotto, one of my favourite risottos. Who would have thought this would work so well together.

Saved

Ingredients

2 servings

300 mlchicken or mushroom stock
4-6large brown cepes,quarteted or sliced
3 handfulsarborito or other risotto type rice
1/2onion, finely chopped
3 slicessmoked bacon, cubed
6small filet of smoked mackerel of choice

Saved

Steps

1

First heat a pan, add the finely chopped bacon. When it takes on colour add the chopped onions.
2

Add the rice, carefully heat through, avoid the rice getting burned.
3

Add the mushrooms and a little of the stock. Cook down until stock is absorbed. Again add a little more stock,slowly let it be absorbed again. Do this 3 to 5 more until stock is absorbed and the rice is cooked.
4

Add a good teaspoon of butter. Keep warm
5

In the meantime heat shop bought or fresh smoked mackerel, serve over the rice.