Mackerel and Mushroom Risotto

Name: Mackerel and Mushroom Risotto
Yield: Serves 2 as a main course
Ingredients: 1 cup (200 g) risotto rice (arborio or carnaroli); 3 tablespoons (45 g) butter; 1 garlic clove, minced; Two 4.4-ounce (125 g) tins of mackerel in sunflower oil, drained; Salt and pepper, to taste; 1½ cups (150 g) mixed mushrooms, diced (preferably including oyster, beech, and chestnut mushrooms); 1 shallot, minced; ½ bunch of parsley, leaves only, finely chopped; 4¼ cups (1 L) mushroom stock; ⅔ cup (150 ml) white wine

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

3 tablespoons (45 g) butter
1 shallot, minced
1<

Fish course
Pescatarian
Gluten-free

Method

Heat 1 tablespoon of butter in a deep pan over medium-high heat and sauté the shallot and garlic for 3 to 4 minutes, until softened. Add the rice, stir-frying the grains for 2 minutes, until translucent, before adding the wine.
Add a soup ladle of the stock and wa