Ingredients
Preparation
-
Bring large pan of salted water to the boil and cook broad beans for 4 minutes.Drain and rinse under cold running water to cool. Carefully squeeze each bean out of its outer shell and set aside.
-
Lay fish fillets in a single layer in a deep frying pan and pour over the milk. Add bay leaf, dot with half the butter. Season with a little salt and freshly cracked pepper and cover with a lid or tight fitting foil. Poach the fish over a low heat until it's just cooked - around 10 minutes, depending on thickness of fillets. It’s cooked when it's opaque and flakes easily when teased with a fork. Remove the fish to a plate and set aside, reserve the poaching milk.
-
In a separate pan, melt the rest of the butter with the olive oil and gently sweat the onion until soft and translucent (but not coloured - around 10 minutes). Add the garlic and fry for a further minute before stirring through the rice. Turn up the heat a little and pour in the wine, stirring well and allowing the alcohol to evaporate for a few minutes.
-
Pour in the reserved poaching milk and simmer steadily and stir regularly. Once it has been absorbed by the rice, begin adding the stock a ladleful at a time. Keep adding the stock and stirring well until the rice is cooked but with a little bite (all the stock may not be needed). This should take around 15 minutes.
-
When rice is cooked, stir through the mascarpone and mint and season to taste with salt and freshly cracked pepper. Gently fold through the flaked fish and shelled broad beans and allow to warm through for a couple of minutes.
-
Serve the risotto in warmed bowls, sprinkled with freshly grated parmesan cheese and garnished with a little extra fresh mint.