Smoked Haddock Risotto
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Heat the olive oil in a large heavy based pot and gently sweat the onion, celery, leek, and fennel for five to six minutes to soften and sweeten, being careful not to allow the vegetables to catch.
Season with salt and white pepper.
Add the garlic and sweat again gently for two minutes.
Add the butter, allow to melt and then add the arborio rice and cook for two minutes, stirring to make sure all the grains of rice get coated in the butter.
Season with sea salt.
Add the wine and cook for two minutes, to allow the rice to absorb the wine and cook off the alcohol.
Using a ladle or a measuring jug, add approximately 100ml of the warmed stock to the pot at a time, stirring regularly with a wooden spoon allowing the rice to absorb all the stock and release its natural starches before adding any extra. This will take 20-25 minutes over a medium heat.
Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and flakes when pressed with a spoon.
Add the chopped parsley, the juice of half a lemon and season with salt and lots of black pepper.
Serve immediately.
Ingredients
1 onion. finely diced
1 stick celery, finely diced
½ leek, finely diced
1 small fennel bulb, finely diced
3 tbsp olive oil
½ tsp white pepper
Sea salt
3 garlic cloves, minced
65g butter
300g arborio rice
125ml white wine
1.2ltr fish stock
1 side/250g natural smoked haddock, diced in 1cm pieces
100g frozen peas
1 bunch parsley, chopped
1 lemon
Cracked black pepper
Method
Heat the olive oil in a large heavy based pot and gently sweat the onion, celery, leek, and fennel for five to six minutes to soften and sweeten, being careful not to allow the vegetables to catch.
Season with salt and white pepper.
Add the garlic and sweat again gently for two minutes.
Add the butter, allow to melt and then add the arborio rice and cook for two minutes, stirring to make sure all the grains of rice get coated in the butter.
Season with sea salt.
Add the wine and cook for two minutes, to allow the rice to absorb the wine and cook off the alcohol.
Using a ladle or a measuring jug, add approximately 100ml of the warmed stock to the pot at a time, stirring regularly with a wooden spoon allowing the rice to absorb all the stock and release its natural starches before adding any extra. This will take 20-25 minutes over a medium heat.
Once all the stock has been absorbed, add the diced smoked haddock and frozen peas and cook for two minutes until the fish has warmed through and flakes when pressed with a spoon.
Add the chopped parsley, the juice of half a lemon and season with salt and lots of black pepper.
Serve immediately.
