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Smoked mackerel and mushroom risotto recipe

Smoked mackerel and mushroom risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Mushroom risotto

Smoked mackerel adds loads of flavour to a mushroom risotto. This is a perfect starter for 4 or main meal for two.

Buckinghamshire, England, UK

70 people made this

IngredientsServes: 2

  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 150g mushrooms, sliced
  • 150g risotto rice
  • 235ml vegtable stock
  • 250g smoked mackerel, flaked into pieces
  • Salt and freshly ground black pepper

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. Heat oil in a large frying pan over medium heat. Cook and stir the chopped onion and mushrooms until soft, about 5 minutes.
  2. Add the risotto rice, spreading evenly over the mushrooms and onion. Cook for 2 minutes. Over about 30 minutes, gradually add the stock, allowing the rice to absorb the liquid before adding more.
  3. Stir in the smoked mackerel and cook for a further 2 minutes. Season with salt and pepper.


Serve with grated Parmesan or Pecorino cheese

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

Great find for a filling very tasty supper dish. However I think there is an error in the vegetable stock quantity. Having done this recipe twice now - it needs at least three times as much stock.We all loved the recipe and it will become a regular with us-16 Jun 2013

didnt like this atall, the liquid amounts are totally off.-27 May 2014

very tasty and simple to make, agree with other comments, extra stock is needed as it was a bit dry.-02 Jan 2016

Young, free & hungry

Over the last few years, food fashion has shifted away from the quirky and sometimes crazy molecular gastronomy of the last decades to a focus on fresh, local produce cooked at its best. I am not about to don my wellies and skip off down a country path in search of dandelion leaves, although leaving a juicy blackberry on a bush is pretty much sacrilege. Really, though, this new fashion has had very little impact on the way I cook except that I have started to pay more attention to the ingredients of the season.

In part, this focus on seasonality is due to the fact that my parents have a vegetable garden, which provides me with a plentiful source of free food. However, if you grow it yourself, you can’t get asparagus in December. This puts me in a bit of a bind because the veg selection gets a little bit more limited at this time of year there are only so many ways you can cook a carrot!

Beetroot is one thing that comes into its own in winter though and its earthy flavour is a really comforting addition to many dishes. This dish is a really simple mid-week supper that makes great use of seasonal produce. It’s warming and comforting without being too heavy, meaning it is a great antidote to the plethora of stews and pies and puddings that will have you heaving your gut off the floor come January.

Mackerel and Beetroot Risotto (Serves 1)

  • One Fillet of Smoked Mackerel
  • One Beetroot
  • Half an Onion
  • Half a cup of Risotto Rice
  • A cup of hot water
  • A teaspoon of Horseradish Sauce
  • A Squeeze of Lemon Juice
  • A Dash of White Wine (Optional)
  • Some Chopped Chives (Optional)

How to Make it…

  • This starts like any other risotto. Dice up the onion and fry over a gentle heat with a glug of olive oil. Meanwhile prepare your stock, I make this with the skin of the mackerel fillet rather than a stock cube as I find this adds more flavour. Remove the skin, place it in a mug and cover with hot water.
  • By now your onions should be soft and translucent so it is time to add your rice. Fry it for thirty seconds before squeezing over some lemon juice and dousing with a bit of wine (if you have a bottle open, no use opening one just for this!). Once the rice has sucked up any liquid and the alcohol has simmered off add your first table spoon or so of stock.
  • Keep an eye on the rice and stir it occasionally but turn your main focus to the beetroot which needs to be peeled, diced and roasted in a medium oven for around 20 minutes.
  • Now bring your attention back on the rice. Once the first bit of stock has been sucked up by the rice, add another spoonful, and so on and so forth until almost all the stock has been used. During this time stir the rice often to release its starch, this will make for a creamy smooth texture.
  • Once the stock has nearly run out, and hopefully the rice is almost cooked (this should take about 20 minutes), flake in half the fish and stir through the beetroot. Now add the final bit of stock, the horseradish and salt and pepper to taste. It may also need a little more lemon juice.
  • Turn the heat right down and let it simmer away until it reaches a firmer, less sloppy, consistency. Serve with the rest of the fish flaked on top and a few chopped chives if you are feeling fancy!

Washing Up Rating: **
I used… 1 pan, 1 wooden spoon, 1 mug, 1 knife, 1 chopping board and 1 teaspoon.

Cost Rating: **
I used… 1/4 of a packet of mackerel costing £2.79, 1/2 a packet of beetroot costing 80p, 1/2 an onion costing 16p, 1/5 of a packet of Arborio rice costing £1.10, 1/20 a jar of horseradish costing 80p, 1/4 of a lemon costing 35p. Total Cost: £1.52

Mackerel Spinach Risotto

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 never open that can . 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.

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  • smoked trout (or other smoked fish, skin and bones removed and the flesh flaked)
  • onion (or shallots, diced)
  • 1 clove garlic (finely diced)
  • butter
  • white wine (if you have it open)
  • 175 millilitres risotto rice (measured in a measuring jug)
  • 600 millilitres stock (hot, of your choice - I used a chicken stockpot)
  • fresh herbs (chopped - if available)
  • sea salt
  • black pepper (ground)
  • smoked trout (or other smoked fish, skin and bones removed and the flesh flaked)
  • onion (or shallots, diced)
  • 1 clove garlic (finely diced)
  • butter
  • white wine (if you have it open)
  • 6 fluid ounces risotto rice (measured in a measuring jug)
  • 21 fluid ounces stock (hot, of your choice - I used a chicken stockpot)
  • fresh herbs (chopped - if available)
  • sea salt
  • black pepper (ground)

Smoked Mushroom Risotto with Smoked Parmesan Crisps

Tim Matthews from The Artisan Smokehouse is constantly experimenting with different foods, often smoking some quite unusual ingredients at the request of chefs and foodies, for them to try. Never having had smoked mushrooms before, we were excited when Tim gave us a pack to test. He also gave us a slim wedge of smoked Parmesan too and making a risotto immediately sprang to mind.

Usually wine is used when making a risotto, but in honour of The Artisan Smokehouse’s location, we chose a dry Suffolk cider which worked perfectly with the subtle smokiness in the creamy rice.


  • 15g dried smoked mushrooms
  • 85g smoked parmesan cheese, finely grated
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 garlic clove, finely crushed
  • 1 tablespoon fresh thyme leaves, chopped
  • 170g arborio rice
  • freshly ground black pepper
  • half a glass dry cider
  • 500ml hot chicken stock, it’s fine to use a stock cube
  • knob of butter

To download a printable recipe card, just click on the icon.


Place the dried smoked mushrooms into a bowl and pour over boiled water to just cover and leave to soak for 30 minutes.

Drain the mushrooms, reserving the liquid, taking care to leave any grit behind. Pat the mushrooms dry.

Now make the smoked parmesan crisps. Preheat the oven to 180C/350F/Gas 4.

Line a baking sheet with non-stick baking paper.

Spoon the grated cheese into eight neat mounds and grind over some fresh black pepper. Bake the cheese in the oven for five minutes or until melted and golden-brown. Remove them from the oven and leave to cool and harden.

Heat the oil in a large heavy saucepan and add the onion, garlic and celery and cook until the raw smell disappears from the onions. Be careful not to let them burn – you just want them to be pale and translucent.

Stir in the thyme and tip in the rice and fry gently, whilst stirring, so that the rice becomes completely coated.

Then add the cider. Keep stirring until all the liquid has been absorbed. Season generously with black pepper.

Now add a little of the stock and on a gentle heat keep stirring the rice, as it cooks, to release its starch and give a creamy texture. When the rice has absorbed all the liquid, add more stock. Continue to stir. You will need to repeat this process until all the stock is used up. The risotto is done when the rice has increased in volume. It should have a lightly nutty bite to it and also be moist with a liquid creamy sauce.

Keep the risotto on a low heat while you melt the knob of butter in a frying pan. Add the mushrooms and sauté them until they are slightly golden, tip them into the risotto (saving some of the best looking ones for garnish) along with the butter and mix in well.

Serve in bowls topped with the smoked parmesan crisps and the rest of the mushrooms.

Risotto recipes

Risotto is a traditional northern Italian dish where rice is simmered in stock until it reaches a rich, creamy consistency. Risotto can be served plain, incorporated with other ingredients and flavours or simply used as a bed for some cooked meat or vegetables. In Britain, the term ‘risotto rice’ usually refers to a Arborio rice, although there are a variety of other short grain rices commonly used across Italy.

Our stunning recipe collection offers an intriguing selection risotto recipes, meaning even if you’re cooking for vegetarians - perhaps the most seasoned risotto eaters of all - there will be something there to delight and surprise them. Theo Randall’s autumnal Chestnut risotto is enhanced with a dash of brandy, while Nigel Mendham’s Vegetarian risotto recipe is packed with vibrant ingredients including blue cheese and butternut squash. If cooking for staunch vegetarians remember to choose a vegetarian cheese - some cheese contain animal rennet, so are not purely vegetarian.

Thick and creamy, risotto is a popular comfort dish. Chris Horridge serves his Parmesan risotto with roast loin of lamb, while Dominic Chapman's Seafood risotto recipe is topped with a perfectly cooked fillet of halibut. If you are looking for a different way to use risotto, check out Paul Ainsworth's stunning Arancini recipe, crispy balls of fried risotto served with a fiery arrabiata sauce.

If you love Italian food, you'll love Great Italian Chefs. have a sneak peek at our new website.

Mushroom risotto

Barney guides you through a step-by-step guide to making a mushroom risotto – you might even find it relaxing!

Nutrition per serving


  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic clove, finely chopped
  • 250g pack chestnut mushroom, sliced and washed
  • 300g risotto rice, such as arborio
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g Parmesan or grana padano, freshly grated


Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.

Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.

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One to add to your party food list, this mackerel pate will be a surefire hit with guests. So quick and easy to make, the smoked mackerel, yogurt and lemon are a simple but delicious mix that when served with oatcakes will score 10/10.

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Italian American Cuisine

As Italian-Americans moved to various regions of the United States, their recipes encorporated regional flavors into the classic recipes they brought with them from Italy.

Northeast US

New York Style Pizza

  • 1 teaspoon active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 ¼ cups marinara or pizza sauce
  • 1 pound shredded mozzarella cheese
  • 1/2 cup grated Romano cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes

Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk. (You can also prepare the dough in an electric mixer or a food processor.)

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes. Transfer the pizza to the baking stone.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and the cheese is melted and bubbly.

Cool for about 5 minutes before slicing and serving.

Southeast US

Herb-Roasted Pork Loin

  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 1 tablespoon loosely packed lemon zest
  • 1 tablespoon light brown sugar
  • 3 garlic cloves, pressed
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon finely crushed coriander seeds
  • 1 teaspoon dry mustard
  • 1/4 teaspoon dried crushed red pepper
  • 1 (2 1/2- to 3-lb.) boneless pork loin
  • 2 tablespoons olive oil
  • Vegetable cooking spray
  • 2 whole garlic bulbs, cut in half

Combine first 10 ingredients in a small bowl. Rub over pork. Chill, uncovered, 8 to 12 hours.

Let pork stand at room temperature 30 minutes. (Bringing it to room temperature will help it cook faster and more evenly.)

Preheat oven to 400° F. Brown pork in hot oil in a large skillet over medium-high heat 2 minutes on each side. Lightly grease a wire rack with cooking spray. Place pork on the rack in a roasting pan. Add the garlic halves.

Bake for 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 135°F.

Remove from the oven and let stand 15 minutes before serving. Serve with the roasted garlic.

Northwest US

Salmon Rosemary Burgers

  • 2 1/2 pounds king salmon fillet, skinned and de-boned
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup minced red onion
  • 1 tablespoon Dijon mustard
  • 2 teaspoons prepared horseradish
  • 2 eggs, lightly beaten
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil
  • 8 onion rolls
  • Lettuce and sliced tomatoes

Prepare the salmon by cutting into strips, cutting the strips crosswise and chopping the fish until well minced. Be sure to remove any remaining bones.

In a large bowl, mix the minced salmon with the bread crumbs, red onion, Dijon mustard, horseradish and eggs. Season with rosemary, salt and pepper.

Chill at least 30 minutes in the refrigerator.

Preheat an outdoor grill for medium-high heat.

Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.

Place salmon patties on the grill and cook 4 or 5 minutes on each side. Serve in onion rolls with lettuce and tomato slices.

Southwest US

Italian-Style Braised Chicken and Artichoke Hearts

  • 8 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed of excess fat
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Generous pinch red pepper flakes
  • 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cups chicken broth, homemade or store-bought
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup canned chickpeas, drained, rinsed, and mixed with a squirt of lemon juice and a pinch of salt
  • 1 pkg thawed frozen artichoke hearts, sliced
  • 1/2 cup pitted green olives
  • 2 tablespoons chopped fresh mint or cilantro

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

Add the chicken, chickpeas, artichoke hearts and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Garnish with the mint.

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