This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.In a wide, shallow saucepan, melt 10g butter on high. Once sizzling, add corn. Cook for 8-10 minutes turning until lightly browned. Remove from pan, then allow to cool.
2.Add stock, reserved fish carcass and vegetable off cuts to pan. Bring to the boil, then reduce and simmer, covered, for 15 minutes. Drain, discarding solids. Set aside.
3.In the same pan, melt half the remaining butter on medium. Sauté onion, leek and garlic for 4-5 minutes. Stir in rice and cook for 2 minutes, then pour in wine and cook for a further 2 minutes.
4.Add reserved stock, one ladle at a time, stirring constantly for 15-20 minutes until rice is al dente.
5.Cut corn from cob. Stir through risotto with fish flesh and half the chives. Stir remaining butter through. Set aside for 2 minutes, covered, before serving sprinkled with remaining chives.
Note
- This dish makes a great lunch the next day. Alternatively, make rice cakes by pressing into a mini-muffin pan and baking in an oven at 180°C for 15-20 minutes.
