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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
- 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
- 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