A very good risotto from Diana Henry which I found in ” Roast Figs Sugar Snow “.
Ingredients
- 50 g butter
- 4 medium leeks trimmed and finely sliced
- 450 g smoked haddock
- 1.25 litres light chicken stock
- 300 g risotto rice
- 75 g parmesan freshly grated
Servings:
Instructions
- Melt the butter in a saucepan and sweat the leeks for 15 minutes. Remove any skin from the fish .
- Poach the fish in enough chicken stock to cover in a separate saucepan for about 5 minutes. Leave in the stock when cooked so it stays moist.
- Add the rice to the leeks and stir and cook for a minute until well coated with the buttery juices. Have the rest of the stock simmering and start adding it, a ladleful at a time, stirring constantly. Dont add any new liquid until each ladleful has been absorbed.
- The rice should take about 20 minutes to become soft while retaining a little bite in the centre. Use the stock in which the fish has been poached for the final addition of liquid.
- Gently break the fish into chunks and stir into the risotto at the last minute, together with 2 tbsps parmesan.
- Check the seasoning- its unlikely to need salt but a good grind of black pepper will finish it nicely. Serve immediately with the remaining Parmesan.
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