Smoked Haddock Risotto
- 1.3 litres/2¼ pints light vegetable stock
- 350g/12oz smoked haddock
- 3 tbsp extra virgin olive oil
- 40g/1½oz butter
- 1 small brown onion, finely chopped
- pinch salt
- 320g/11½oz risotto rice
- 100ml/3½fl oz white wine
- a leek, chopped finely
- 100g spinach
- 1 lemon, zest only
- 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, 20g/¾oz butter, onion, leek and a pinch of salt in a large, deep saucepan or flameproof casserole. 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. 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 when the rice is mostly cooked and only has a few minutes cooking time left. Keep tasting. 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.
- Serve topped with lemon zest and Parmesan.
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