Smoked Basa Risotto With Sweetcorn & Chives

Boil a kettle

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced onion and cook for 3-4 min or until it's softened slightly

Meanwhile, dissolve your stock mix in 550ml [825ml] [1.1L] boiled water and 150ml [225ml] [300ml] milk – this is your stock

Once the onion has softened, add your arborio rice and chopped garlic to the pan with your Chinese rice wine and bay leaf[ves]

Add a generous grind of black pepper and cook for 1 min, stirring to coat the grains in oil

Add the stock a ladle at a time, stirring continuously for an initial 20 min

Meanwhile, drain your sweetcorn

Chop your chives finely

Cut your smoked basa fillet[s] into bite-sized pieces

Once the risotto has had 20 min, add the drained sweetcorn and smoked basa pieces to the pan and cook for 5-10 min further or until the basa is cooked through, all of the stock is absorbed and the rice is tender

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

Once cooked, stir through half your grated Italian hard cheese and most of the chives (save the rest for garnish!) then discard the bay leaf[ves] – this is your smoked basa & sweetcorn risotto