This is a quick and easy to make recipe. It is healthy and delicious with a lovely fresh taste and is elegant enough to serve for a dinner party. This risotto also looks so attractive with the jewelled, glassy pomegranate kernels contrasting with the green of the parsley. Here, in our part of Italy, we’re lucky enough to be able to pick pomegranates off the tree but you really shouldn’t have any problems finding them in season in reasonable supermarkets. If smoked swordfish is difficult to find you can successfully substitute it with smoked salmon.
Serves 6 people
100 g smoked swordfish
500 g arborio rice, carnaroli may also be used
2 spring onions, chopped finely
Zest of 1 lemon
A handful of parsley
A knob of butter
2 teaspoons of olive oil
1 wine glass of white wine
1:5 litres stock, either fish or vegetable, as you prefer
Salt and freshly ground black pepper
In a large pan fry the chopped spring onions gently, you want them to soften but not colour. Add the rice and stir well for a minute or so allowing the grains to become coated and glossy with the oil. Add the glass of white wine and leave to bubble for a few minutes. Now is the time to add the stock, keep it hot on the hob adding it by the ladleful, stirring continuously and allowing the rice to absorb it before adding any more. Season with the salt and pepper to taste and continue in this fashion until the stock is used up and the rice is cooked, this should take about twelve minutes or so. Taste the rice, it should still have a little bite to it and not be mushy.
At this point turn off the gas, add the lemon zest, the smoked swordfish, pomegranate kernels, chopped parsley and the knob of butter stirring gently. Ladle into previously warmed bowls and enjoy with some good crusty bread and chilled white wine. A green salad to follow would be perfect. All that’s left to do now is accept the compliments graciously!