Ya can't make mackerel risotto with fresh mackerel (that is such a great word - try saying it over and over . . . mackerelmackerelmackerel) only with two smoked ones that come in a packet from the supermarket and not Kish. So, it's now bacon and roast tomato risotto instead.
oil for frying
1 onion , finely chopped
1 garlic clove , crushed
4 rashers of back bacon , fat cut off, finely chopped
200 g risotto rice , carnaroli or arborio
chicken stock , fresh cube or concentrate, made up to 1 litre
12 cherry tomato , take the stalks off if you prefer
1.Heat a little oil in a wide pan and fry the onion gently for a few minutes until soft, add the garlic and half of the bacon and fry everything together. Add the rice and stir well and then add the stock a couple of ladles at a time, stirring each lot in until it is completely absorbed and the risotto is creamy but still retains a little bite (you might not need to use all of the stock).
2.Meanwhile, heat another pan with a little oil and cook the remaining bacon with the tomatoes over a high heat until browned. Spoon over the risotto to serve.
