1 litre fish or chicken stock
700g smoked haddock fillet
1 tbsp sunflower oil
1 onion, peeled and finely chopped
2 whites of leeks, trimmed and sliced
320g risotto rice
1 bay leaf
2 tbsp double cream (optional)
1 tbsp fresh parsley, finely chopped
Freshly ground white pepper
What to do:
1 Make sure stock is hot. Place haddock in a pan and cover with boiling water. Simmer for around 5 minutes, then take off heat. Leave to cool.
2 Heat oil and butter in a pan and fry onion and leek over gentle heat to soften but not brown. Add risotto rice and bay leaf and stir to coat in the mix.
3 Gradually add stock a ladle at a time, stirring. Only add more stock when the previous ladleful has been absorbed. Continue until almost all stock is absorbed, and rice is tender, but still with a bite. (Stir in cream if using).
4 Flake haddock and stir into risotto with the parsley. Season with salt and freshly ground white pepper. Serve immediately.
Recipe courtesy of Riso Gallo.