Smoked Skate Wing Risotto

Working with smoked skate wing, cured in Chatham Harvesters’ signature sweet–tangy brine, brings a bright, subtly savory touch that highlights the fish’s natural character. In this risotto, those gentle smoky notes create a layered flavor reminiscent of seafood meets bacon. This is a simple, thoughtful dish that reflects Chatham Harvesters’ commitment to offering abundant local seafood to your table.

Smoked Skate Wing Risotto (serves 2–3)

INGREDIENTS

• 1/2 lb Chatham Harvesters smoked skate wing (flaked)

• 1 cup Arborio or Carnaroli rice

• 4 cups Chatham Harvesters fish stock (or light chicken stock), kept warm

• 1 small shallot, finely minced

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp unsalted butter (divided)

• 1/2 cup dry white wine (Sauvignon Blanc works well)

• 1–2 tsp apple cider vinegar (to echo the brine)

• Zest of 1/2 lemon + a squeeze of juice to finish

• 1/4 cup grated Parmesan (optional, see note below)

• 1 tbsp chopped fresh parsley

• 1 tsp fresh thyme leaves

• Freshly cracked black pepper

Optional garnish:

• Crispy shallots or leeks

• Microgreens or arugula

• A drizzle of good olive oil

DIRECTIONS 1. Prep the skate. Gently flake the smoked skate wing into bite-sized pieces.

2. In a heavy pan, heat the olive oil and 1 tbsp butter over medium heat. Add shallots, cook until soft (not browned). Add garlic and thyme, cook ~30 seconds. Stir in the rice and toast for 1–2 minutes until slightly translucent at the edges.

3. Deglaze the rice. Pour in the white wine and cook until mostly absorbed.

4. Add warm stock one ladle at a time, stirring frequently. Let each addition absorb before adding more. Continue adding stock and stirring until the rice is creamy and just al dente (about 18–20 minutes total).

5. Turn off heat and stir in r the smoked skate, lemon zest and a squeeze of juice.

6.Taste, and adjust: Pepper for bite and lemon for brightness. Parmesan note: You can add Parmesan, but go-light (1-2 tbsp). The smoked skate already brings umami, and too much cheese can muddy the delicate sweet-smoky balance.

7.Plate immediately. Finish with chopped parsley, crispy shallots, or a drizzle of olive oil

Optional twist ideas

If you want to push it further:

• Add roasted fennel for sweetness + anise brightness

• Fold in corn kernels for a sweet contrast

• Finish with a tiny drizzle of maple or molasses glaze (very light) for a chefy nod to the brine