Smoked haddock risotto

[jcallaghan]

• Serves: 2 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients

• 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

Method

1. Put the cold stock and haddock in a pan, and bring to a simmer.
2. 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.
3. Leave the stock gently simmering at the back of the stove.
4. Put the olive oil, 2 tbsp butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole dish.
5. Cook over a medium-low heat until the onion is soft and starting to turn translucent.
6. Add the rice and stir so every grain is coated with the oil and butter.
7. 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.
8. 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.
9. Bring some water to a boil. Crack two eggs to poach.
10. 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.
11. Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.
12. Add the poach egg on top of the risotto with a sprinkle of chives.

Notes

1. Great with a crisp cold Chablis.

Pictures

Reference

• BBC Food - Smoke Haddock Risotto

[jcallaghan]

Ingredients

• 200 g (7oz) smoked haddock
• 50 g (2oz) butter
• 1 large leek, white part only, finely sliced
• 150 ml (¼ pint) dry white wine
• 300 g (11oz) arborio rice
• 1 l (2 pints) hot chicken stock
• 4 large eggs
• 1 tbsp. freshly chopped parsley to garnish

Method

1. Put the haddock into a dish, pour over boiling water, cover and leave to stand for 10min. Flake the fish into bite-sized pieces, discarding the skin and the bones.
2. Melt half the butter in a heavy-based pan. Add the leek and cook gently, stirring occasionally, for 15min until softened. Add the wine and boil rapidly until almost all the liquid has evaporated. Add the rice and cook, for 1min, stirring to coat the grains.
3. Put the stock into a pan, bring to the boil, then keep at a gentle simmer. Add a ladleful of the hot stock to the rice. Simmer, stirring, until all the liquid has been absorbed. Continue adding the stock, a ladleful at a time, until the rice is tender but still has some bite. This will take about 20min. You may not need to add all the stock.
4. Meanwhile, bring a wide shallow pan of water to the boil. Crack an egg into a cup, turn off the heat under the pan and slip in the egg close to the water. Repeat with the other eggs and cover the pan. Leave to stand for 3min.
5. Before adding the last ladleful of stock, stir in the pieces of fish and the remaining butter and check the seasoning. Heat the risotto through, adding the remaining stock if necessary. Remove the eggs with a slotted spoon and trim. Top each serving of risotto with a poached egg and a sprinkling of parsley.

Good Housekeeping

Smoked Haddock Risotto with Poached Eggs

This luxurious smoked haddock risotto recipe tastes wonderful with a topping of warm poached eggs.

[jcallaghan]

Taming Twins

Smoked Haddock Risotto Recipe - Easy & Delicious - Ready in 20 Minutes!

A delicious and simple Smoked Haddock Risotto recipe. Perfect for adding fish to your midweek meals, include peas or spinach for a complete one pan dinner.

[jcallaghan]

http://www.womanandhome.com/recipes/535024/smoked-haddock-risotto-soft-boiled-quail-eggs-parsnip-crisps/

[jcallaghan]

Cooked 28/02/2022

My SO said "I think you've found your smoked haddock risotto recipe".

This was a tasty cook with fresh smoked haddock straight from the seaside. The parsley stalks and chives made a notable difference and the poach egg was a unusual addition. One that I'll repeat n cycle time but aim for eggs more on the runny yolk side than I achieved this time.