Steam Combi Recipe: Smoked Fish Risotto

This is an easy way of cooking a risotto which doesnt have you standing stirring for the whole cooking time.
The stirring at the end releases the starches and gives you a lovely creamy result.

Italians traditionally do not add parmesan to fish or seafood risotto so feel free to leave that out if you wish

METHOD

1. In a frying pan on a medium heat,  melt butter and lightly fry off onion, and garlic  ensuring it becomes opaque but not overly browned.
2. Add rice and stir to coat, letting rice toast slightly in the pan.
3. Add white wine and stir, allowing wine to evaporate off slightly.
4. Add the chicken stock to the rice and bring to the boil.
5. Remove from heat and pour rice mixture into steam oven suitable dish  or bowl (Depending on the dish, the cooking time may need to be adjusted upwards. Aluminium and pyrex dishes conduct the heat quicker than ceramic.)
6. Flake in half the fish and add salt and pepper and stir to combine.
7. Add Parmesan and stir again.(Optional)
8. Serve topped with remainder of smoked fish, a sprinkle of parmesan and dill fronds.
9. Steam at 100C for 22 minutes or until rice is al dente.
10. Do not be concerned that not all the liquid has been absorbed.
11. Remove from oven and stir rice. The liquid will quickly be absorbed and thickened by  the the released starches.