Smoked Haddock Risotto

By • January 3, 2016 0 Comments

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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

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Serves 2

  • 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
  • splashes olive oil for frying
  • salt
  • pepper
  1. 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
  2. In a heavy based sauté pan sweat the onion and leek in the oil and butter until soft, they should not be brown
  3. 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
  4. Turn the heat to medium and add the wine, stirring rapidly until it all evaporates
  5. Add the stock ladle by ladle, stirring until each is evaporated before adding the next
  6. Continue adding the stock one ladle at a time until the rice is al dente, approximately 15 minutes but will depend on the rice
  7. Stir through the haddock to break up but you want to keep reasonable size chunks, not totally flaked
  8. Remove from the heat and at this point correct for seasoning with salt and a good grinding of black pepper

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