2 tbsp olive oil
2 leeks (finely chopped )
Handful of coriander (shredded )
120g risotto rice
Glass of white wine
10 fl oz vegetable stock
3 smoked rashers
3 tbsp grated parmesan
2 fillets of cod
2 cloves garlic (crushed )
Heat the oil in a non-stick pan, add the leeks and garlic, and cook for 2-4 minutes until leeks and garlic start to soften. Stir in the rice and cook for two minutes. Add the wine and stock, then bring to the boil. Reduce the heat, cover and simmer for 10-12 minutes or until rice is tender.
Meanwhile grill the bacon until golden crisp. Remove the rice from the heat and stir in the chopped coriander, 2 tbsp of the parmesan, and some freshly ground pepper. Place cod fillets skin side down in a pre-heated non stick pan. Cook for 10-15 minutes, turn over, season with sea salt and crushed black pepper, and place in pre-heated oven at 180C for 10 minutes.
Spoon risotto onto a plate, top with fillet of cod, sprinkle with the remaining parmesan, and top with crispy bacon.
Serving - Serve with garlic ciabatta. For a vegetarian option, leave out the bacon, and top the finished risotto with 2/3 large forest mushrooms.
Chef’s tip - If you have any wine left over, place into ice cube trays and freeze. Use them to enhance the flavour of stocks, sauces, or casseroles.
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Michael Talty, executive head chef at the Athlone Springs Hotel, shares a recipe exclusively prepared for Advertiser readers. Please email head chef, Michael Talty, directly on [email protected] with comments or questions.