Pan-Fried Hake & Saffron Risotto With Rocket

Boil a kettle

Peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a large drizzle of vegetable oil over a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4-6 min or until softened but not coloured 

While the onion softens, dissolve the Knorr vegetable stock cube[s] and saffron in 700ml [1.4L] boiled water

Peel and finely chop (or grate) the garlic

Once the onion has softened, stir the arborio rice and chopped garlic into the pan and cook for 1 min, stirring to coat the grains in the oil 

Add the Chinese rice wine and cook for 30 sec further

Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed into the rice 

Continue to add the stock, a ladle at a time, stirring more or less continuously for 20-25 min, until all the stock is absorbed and the rice is cooked

While the rice is cooking, cut the lemon[s] in half

Grate the cheddar cheese

Pat the hake fillets dry with kitchen paper and season both sides with a pinch of salt

Heat a separate large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the hake, skin-side down, and cook for 4-5 min or until the skin has started to crisp

Flip the fish and cook for 1-2 min further or until cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Once done, remove the risotto from the heat and stir in the grated cheese and a very large knob of butter

Add the juice of 1/2 [1] lemon and season very generously with pepper (use much more than you normally would!) – this is your saffron risotto

Tip: Add a splash of water if the risotto is looking a little dry

Cut the remaining lemon into wedges