Smoked Haddock and Green Herb Risotto

Ingredients

• 4 x 130g smoked haddock portions
• 460g Arborio rice
• 100ml olive oil
• 1 onion
• 2 garlic cloves
• 250ml white wine
• 1.5l fish stock
• 50g cream cheese
• 50g parmesan
• 25g fresh herbs eg parsley, tarragon, dill and chives
• 1 lemon
• Salt and pepper (to taste)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Dice the smoked haddock portions.
2.  Finely chop the garlic and herbs and dice the onion.
3.  Grate the parmesan
4.  Sweat the onion in olive oil in a heavy saucepan.
5.  When soft, add the rice and stir constantly for approximately 5 minutes, until all of the rice grains are coated in oil.
6.  Add the garlic and stir for a further minute, turning the heat up to full.
7.  Add the white wine and stir until absorbed.
8.  Gradually add the stock, 200ml at a time ,stirring until absorbed.
9.  After approximately 8 minutes, taste the rice for consistency. It should have a bite but not be crunchy or chalky.
10.  Add the smoked haddock, cream cheese and parmesan.
11.  Stir through and adjust consistency to your liking with a little more stock.
12.  Add the fresh herbs, a squeeze of lemon juice and season to taste.
13.  Cook for 3 to 4 minutes until the smoked haddock is cooked.
14.  Serve immediately.