Smoked Halibut Risotto
A risotto bursting with Nordic flavor and rich ingredients. The smoked halibut adds a deep, savory note that pairs beautifully with fresh dill and lemon zest.
Ingredients
- 300 g smoked halibut
- 450 ml fish stock
- 1 onion
- 1 tbsp Rapeseed Oil
- 120 g arborio rice
- 100 ml White wine
- 1 Organic lemon
- 0.5 bunch Chives
- 3 sprigs dill
- 50 ml heavy cream
- Salt
- black pepper
Instructions
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1.
Skin the smoked halibut and separate the flesh from the bones.
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2.
Bring fish stock to a boil with the skin and bones.
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3.
Let the stock simmer for 5 minutes, strain through a sieve, and keep warm.
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4.
Peel the onion and dice finely.
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5.
Heat oil in a pot and sauté the onion over medium heat until translucent.
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6.
Add the rice and toast for 1 minute over medium heat.
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7.
Deglaze with white wine, stirring, and let it reduce under medium heat.
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8.
Cover the rice with about 150 ml stock, keep partially covered, and cook for 20 minutes while stirring frequently, adding more stock as needed.
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9.
Zest a hot lemon, dry‑scrape the peel finely. Rinse and shake off excess water from chives and dill. Slice chives into fine ribbons and finely chop dill.
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10.
Whisk the heavy cream with a whisk or hand mixer until semi‑firm peaks form.
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11.
Fold the fish, chives, dill, and lemon zest into the risotto. Season with salt and pepper.
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12.
Gently fold in the whipped cream and serve immediately.
