You'll need:


1 litre fish or chicken stock

700g smoked haddock fillet

1 tbsp sunflower oil

50g butter

More like this

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

Serves 4

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.