Author Notes
This is the perfect risotto for Scottish produce with an abundance of smoked haddock available. I prefer to use peat-smoked fish as it gives a sweet intensity of flavour and the haddock must always be undid. Cooking the rice before adding the wine ensures that the creamy starch is released instantly and gives a better end result. —Graeme Taylor
Ingredients
-
1
smoked haddock fillet (preferably peat smoked)
-
1
bay leaf
-
400 milliliters
cold water
-
1
small onion (finely chopped)
-
1
small leek (white only finely chopped)
-
150 grams
risotto rice (preferably nano vialone)
-
100 milliliters
dry white wine
-
butter for frying
-
Splash
olive oil for frying
-
salt
-
pepper
Directions
-
Make the stock by gently poaching the fish in 400ml cold water with the bay leaf. After 4 minutes the haddock should be cooked. Remove from the stock and reserve both
-
In a heavy based sauté pan sweat the onion and leek in the oil and butter until soft, they should not be brown
-
Add the rice and stir to cover with the oil, cook over a low heat for 3-5 minutes, stirring often and being careful not to burn
-
Turn the heat to medium and add the wine, stirring rapidly until it all evaporates
-
Add the stock ladle by ladle, stirring until each is evaporated before adding the next
-
Continue adding the stock one ladle at a time until the rice is al dente, approximately 15 minutes but will depend on the rice
-
Stir through the haddock to break up but you want to keep reasonable size chunks, not totally flaked
-
Remove from the heat and at this point correct for seasoning with salt and a good grinding of black pepper
See what other Food52ers are saying.