Instructions: Place half the butter in a heavy base pan and melt. Add the diced shallot and cook gently until soft and translucent. Add the rice, and mix well to coat in the butter.

Next add the bay leaf and spring onions and stir gently, add the kipper and re-stir. Pour in the the wine, stir and cook gently, add the lime.

Add warm stock, a litte at a time stirring constantly until the rice begins to dry out, then add a little more stock, continue this process - add the pepper and salt if necessary.

Cook the risotto for around 20-30 minutes until al dente.

Remove the risotto from heat and stir in the remaining half quantity of butter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.