This is the official recipe I started with - chop and change as you like (I mean the kids surely would simply refuse if not garnished with parsley and lemon? ) I love peas in my risotto too. Onions as good as shallots, that kind of thing. Dont warm the mackerel for kids - flake it in and bobs your uncle!
4 fillets smoked mackerel, skinned
3 tbsps olive oil
2 shallots, finely chopped
2 leeks, washed and finely sliced
1 clove garlic, crushed
250g (9oz) risotto rice, eg Arborio or Carnaroli
100 ml dry white wine
500ml hot chicken stock
50g (2oz) butter
200g (7oz) mushrooms, cleaned and sliced
50g (2oz) freshly grated Parmesan
finely chopped parsley
Lay the mackerel fillets in a dish and warm in a very low oven (100°C/275°F) while you make the risotto.
Sauté the shallots and sliced leeks in olive oil until translucent. Add the crushed garlic, stir well then add rice and stir for a minute or two before adding the white wine. Bring to the boil and let the rice absorb the wine before gradually adding the hot chicken stock, one ladleful at a time, letting the rice absorb the liquid before adding more stock.
While the rice is cooking (it will take about 10-15 minutes), sauté the sliced mushrooms in butter and add to the risotto, together with any pan juices, just before the rice is cooked. Add the Parmesan and season generously with pepper.
Divide the risotto among 4 warmed plates and lay a mackerel fillet on each helping. Scatter chopped parsley on top and serve with a wedge of lemon.