Smoked haddock risotto
Home is all about comfort, peace and freedom and I love to cook this recipe at home. It’s a one-pot wonder and it reheats well a day later too. Smoked haddock is a great product with a good shelf life, so it’s rarely unavailable.
SERVES
4
PEOPLE
COOKING TIME
40
MINUTES
Ingredients
1.2 litres fish stock
olive oil, for cooking
1 onion, diced
1 celery stick, diced
½ leek, diced
salt and ground white and black pepper
3 garlic cloves, finely chopped
65g butter
300g Arborio rice
125ml white wine
250g natural smoked haddock, diced into 1cm pieces
100g frozen peas
1 bunch of fresh flat-leaf parsley, chopped
juice of ½ lemon
Method
Put the fish stock in a saucepan set on a medium heat to keep warm.
Heat a splash of olive oil in a large heavy-based pot over a medium heat. Add the onion, celery and leek and sweat gently for 5–6 minutes, until softened. Season with salt and white pepper, then add the garlic and sweat for 2 minutes more.
Add the butter and allow it to melt, then stir in the rice and cook for 2 minutes, making sure all the grains of rice get coated in the butter. Add the wine and allow it to bubble up to cook off the alcohol, stirring until it has all been absorbed into the rice.
Using a ladle or a measuring jug, add approximately 100ml of the warm stock to the rice at a time, stirring regularly and allowing the rice to absorb all the stock before you add the next 100ml. This will take 20–25 minutes.
Once all the stock has been absorbed by the rice, add the diced smoked haddock and frozen peas and cook for 2 minutes. Stir in the chopped parsley and lemon juice and season with salt and lots of black pepper. Serve straightaway.
The Gathered Table: A Taste of Home (€30) is compiled by Gather & Gather, with all proceeds going to Peter McVerry Trust. ninebeanrowsbooks.com
