| title | date | serves | issue_id | issue_link | thumbnail | meal_type | labels | ||||
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Smoked haddock risotto |
2022-01-27 13:12:27 -0800 |
2 |
356 |
smoked-haddock-risotto.jpg |
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- Serves: 2 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- 700ml chicken stock
- 200g smoked haddock
- 2 tbsp extra virgin olive oil
- 4 tbsp butter
- 1 onion, finely chopped
- 3 flatleaf parsley stems, stalks finely chopped, leaves reserved and roughly chopped
- 180g risotto rice
- 120ml white wine
- 1 lemon, zest only
- Eggs, one per person
- Chives, chopped finely, for garnish
- Seasoning, to taste
- Put the cold stock and haddock in a pan, and bring to a simmer.
- Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork.
- Leave the stock gently simmering at the back of the stove.
- Put the olive oil, 2 tbsp butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole dish.
- Cook over a medium-low heat until the onion is soft and starting to turn translucent.
- Add the rice and stir so every grain is coated with the oil and butter.
- Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful.
- Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice.
- Bring some water to a boil. Crack two eggs to poach.
- Keep tasting the risotto. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
- Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.
- Add the poach egg on top of the risotto with a sprinkle of chives.
- Great with a crisp cold Chablis.
