Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 51

And I did …

milk: 450ml

smoked cod or haddock: 400g

bay leaves: 2

black peppercorns: 6

hot stock: 450ml

a small onion

butter: 50g

Arborio or other risotto rice: 250g

a glass of white wine

spinach leaves: 2 handfuls

Pour the milk into a saucepan large enough to take the fish. Place the fish in the milk, add the bay leaves and peppercorns, then bring to the boil. As soon as the milk shows signs of foaming, lower the heat and simmer for ten minutes. Turn off the heat and leave the milk to infuse with the fish and aromatics. Heat the stock in a saucepan; it should simmer lightly whilst you are making the risotto.

Peel and finely chop the onion, then fry gently in the butter in a broad, heavy-bottomed pan. When the onion is soft and translucent, and before it colours, add the rice and briefly stir it through the butter to coat the grains. Pour in the wine, let it evaporate, then add the stock a ladleful at a time, allowing each one to be soaked up by the rice before adding the next, stirring continually and keeping the heat moderate to low. Once the stock has been used up, change to the milk, strained of its peppercorns. By the time almost all the milk has been absorbed, the grains should be soft and plump yet with a firm bite to them. Season carefully. The total cooking time will probably be about twenty minutes, maybe a few minutes longer.

Wash the spinach leaves, tear them into small pieces, then stir them into the rice. Break the fish into large, juicy flakes and add them to the rice, folding them in but keeping the flakes as whole as possible. Check the seasoning and serve.

Enough for 2 generous servings