Recipe Mackerel Spinach Risotto

Discussion in 'Rice, Pasta, Pulses and Grains' started by The Late Night Gourmet, 28 Dec 2018.

  1. 4f948768-13df-4f52-9435-004db9070f9d-jpeg.jpg

    Agatha Christie had a truism when it came to stories: a gun shown in the first act must be used by the third act. What she meant was that something as significant as a gun simply cannot be shown in the story if that gun is not going to eventually be used. It’s too confusing for the audience.

    I found a similar situation here. I mentioned that I purchased a canned mackerel, prior to smoking the whole mackerel. I honestly thought I would not open that can before the Challenge, and possibly that I would never open it. After all, I had all this delicious smoked mackerel.

    Then, I made the mistake of overestimating the preservative effects of smoking. My beautiful mackerel - the amount I planned to use in this risotto - had spoiled. But, I still had that can. And, I’m extremely happy to say, it worked beautifully.

    Another miscalculation of preservation time led to maybe my favorite part of the dish. I normally would have used onion, but the onion I bought was starting to look...scary. It seems that the holiday season has caused me to lose track of time! At any rate, this led to me using garlic instead. The result is a terrific roasted garlic flavor that pairs well with all the other elements.

    This recipe uses a pressure cooker, which certainly isn't necessary to make a risotto, but which I found very useful to make the dish quickly.

    https://absolute0cooking.com/recipe/mackerel-spinach-risotto/

    Ingredients

    2 tablespoons butter
    5 large garlic cloves, sliced thickly
    2 tablespoons dill, chopped finely
    1 cup arborrio rice
    1/4 cup chardonnay
    2 cups vegetable or seafood stock (I made my own)
    1 teaspoon kosher salt, adjusted for taste
    10 ounces canned mackerel
    3 ounces fresh spinach leaves

    Directions

    ACT I

    1. Heat butter in pressure cooker pot on medium with the lid off. Add garlic slices and saute until slightly browned, about 2 minutes. I probably don't need to tell you, but the smell was AMAZING. When is Axe going to come out with a Roasted Garlic body wash?

    IMG_0158.JPG

    2. Add rice and dill to the pot, stirring constantly to ensure that the butter fully coats the rice. Scrape frequently to prevent the rice from burning to the bottom of the pot. Cook for about a minute.

    IMG_0159.JPG

    3. Add chardonnay to deglaze the pot. Cook, stirring frequently, until the wine is just about fully absorbed.

    4. Add stock to the pot and scrape the bottom thoroughly to release any stuck bits of rice.

    IMPORTANT: The pressure should build up in about a minute, but don't wait until the valve on the pressure cooker starts rocking. If the rice isn't fully cooked at the end of the cook time, it's perfectly okay to reseal the pressure cooker and cook some more. But, depending on the pressure cooker, the valve might not start rocking to release steam for several minutes, which will mean overcooked (possibly burned) rice.

    5. Seal the pressure cooker lid and raise the heat to high. Set the timer to 7 minutes.

    --INTERMISSION --

    You may recognize the outline of Ireland's west coast: this was from a kitchen tile I created in Galway in 1998 when Karen and I got roundtrip airfare and hotel for $300. I did have a few Guinnesses (or would "Guinni" be the correct plural of "Guinness"?). The drawing was from memory, so apologies to any misrepresentation: no harm was intended. And, as science has proven: it's harder to remember things when you've had a few Guinni.

    ACT II

    IMG_0160.JPG

    6. While the rice is cooking, remove the mackerel from the can. Scrape off the skin and discard any bones. If you're picky, use only the white flesh (I liked all of it, so I put the whole thing in). Rub the mackerel between your fingers to detect any pin bones (there won't be many...mackerel is a pretty easy fish to separate from the bones), and set aside the mackerel.

    IMG_0161.JPG

    IMPORTANT: never spray cold water directly on the pressure relief valve of a pressure cooker as it can create a dangerous hot water spray.

    7. As soon as the timer goes off, remove the pressure cooker pot immediately from the heat. Place the pot in the sink, and spray cold water on the lid of the pot, avoiding the pressure relief valve. Gently try to release the lid. If it's still secure, spray some more cold water on the lid and try again.

    ACT III

    8. Place pressure cooker pot back on the stove and raise heat to medium. Stir salt into the rice and adjust if needed. Stir spinach leaves into the rice.

    IMG_0162.JPG

    9. Continuing stirring the spinach until it is just wilted.

    IMG_0163.JPG

    10. Add mackerel chunks to the pot. Stir thoroughly to ensure an even distribution of spinach and mackerel. Serve immediately.

    IMG_0164.JPG
     
    Last edited: 28 Dec 2018
  2. MypinchofItaly

    MypinchofItaly Veteran

    Location:
    A nice risotto recipe indeed..I'll prepare it surely. I am a great fan of rice and mackerel and spinach as well, never thought to paired them together! The only exception is the large use of garlic, 1 clove it's enough to me, whilst the rest of recipe, sounds perfect to me. Thank you ☺
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice