Smoked Haddock & Leek Risotto
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Here’s a simple recipe for a warming and creamy risotto, that you can make in half an hour. The recipe uses smoked haddock, but if you prefer you could use a different type of flakey fish, or even chicken. If you like button mushrooms, you could add some of those too!
Serves 4
- 1 ¾pts fish or chicken stock
- 700g smoked haddock fillet
- 1 tbsp sunflower oil
- 50g butter
- 1 onion, peeled and finely chopped
- 2 whites of leeks, trimmed and sliced
- 320g Riso Gallo Carnaroli Risotto Rice
- 1 bay leaf
- wineglass dry white wine
- 2 tbsp double cream (optional)
- 1 tbsp fresh parsley, finely chopped
- salt and freshly ground white pepper
Heat up the stock in a saucepan or microwave. Place the haddock in a pan, cover with boiling water and simmer for around 5 minutes, then take off the heat. Leave to cool.
Heat the oil and butter in a pan and fry the onion and leek over a gentle heat to soften, but not brown. Add Riso Gallo Carnaroli Risotto Rice and a bay leaf and stir to coat in the mix. Pour over the wine and cook, stirring until absorbed.
Gradually add the stock a ladle at a time, stirring. Only add more stock when the previous ladleful has been absorbed. Continue until almost all the stock is absorbed, and the rice is tender, but still with a bite. (Stir in cream if your using any).
Flake the haddock and stir into the risotto with the parsley. Season with salt and freshly ground white pepper. Serve.
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