Smoked Fish and Pea Risotto

The use of the milk in which the fish has been poached, in place of stock, is one of the elements that makes this a memorable risotto. I never serve parmesan cheese with seafood risotto, but don't let that stop you.
Smoked Fish and Pea Risotto
Serves 2 comfortably
 
450ml milk
400g cold smoked fish
1 bay leaf
8 black peppercorns
450ml chicken or fish stock
1 onion
50g unsalted butter
50ml olive oil
250g risotto rice
200ml white wine
1 cup of peas
 
Pour the milk into a saucepan and add the smoked fish, bay leaf and peppercorns. Bring to a simmer and cook for 8 minutes, until the fish is tender. Remove from the heat and leave the fish to cool in the milk. Bring the chicken or fish stock to a simmer in a saucepan. Peel and finely chop the onion. In a heavy-bottomed pot heat the butter and oil together. Add the onion and fry gently until soft and translucent, without colouring. Tip in the rice and stir it through the butter and oil until shiny. Over a low heat, cook the rice until fragrant, stirring continuously. Pour in the wine and let it almost evaporate, then pour in all of the hot stock. Strain the milk and remove the bay leaf and peppercorns. Pour the milk into the pot, give the rice a good stir and cover the pot with a lid. Bring to the boil, then reduce the heat. Cook for 15 minutes, until most of the liquid is absorbed. Stir the peas into the rice, break the fish into large chunky flakes and add to the rice. Season and serve.