Kedgeree Risotto
- 4 1/4 cups chicken stock
- 2 1/8 tablespoons butter
- 1/2 onion large, diced
- 1 cup sliced mushrooms
- 1 1/2 cups arborio rice ~1.5 cups
- 2 teaspoons curry powder
- 5 1/16 tablespoons white wine
- 1 13/16 cups pickled herring or smoked haddock
- 1 tomato chopped
- 3 hard boiled eggs chopped
- Put the chicken stock in a saucepan and heat on low.
- In a Dutch oven,over medium heat, heat the butter until melted.
- Put the onion and mushrooms in the Dutch oven and cook until the onion is soft.
- Add the arborio rice and the curry powder and stir until the rice is coated in butter and makes clicking noises as you stir.
- Add the white wine and stir until the wine has evaporated.
- Ladle in 1/2 cup of chicken stock and stir until it has been absorbed by the rice.
- Repeat with the chicken stock until the rice is tender.
- Place on a serving dish and top with fish, egg and tomato.
- To start the kedgeree, I put three eggs into a pot of boiling water and cooked them for 10 minutes until they were hard boiled. Once they were cool, I peeled and chopped them.
- I put about 1 L of chicken stock in a pot and heated it on low. You might not use all of it.
- Next, I chopped half a large onion and sliced up some mushrooms. I melted about 30 g of butter in a large pot and added the onions and mushrooms. I cooked them on medium heat until they were soft, stirring frequently. I put in 300 g of arborio rice (~1.5 cups) and 2 tsp of curry powder and stirred until the rice was covered in melted butter and the grains made little clicking sounds as they were stirred.
- I added 75 ml of white wine and cooked until the wine had evaporated. At this point, I started ladling in the chicken stock. You pour 1 ladle of stock into the pot and then stir until the stock has been absorbed. Then you add another ladle and repeat until the rice is tender.
chicken stock, butter, onion, mushrooms, curry powder, white wine, pickled herring, tomato, eggs
Taken from www.yummly.com/recipe/Kedgeree-Risotto-1663458 (may not work)