This smoked Haddock risotto is perfect comfort food for the colder weather. We have the ingredients cured right here in the Crouch End shop! The green herbs provide a refreshing tasty edge to the final dish which will brighten up the New Year .
Ingredients for Smoked Haddock Risotto
- 1 large smoked haddock fillets from Walter Purkis and Sons
- 100 grams Arborio rice
- 25 ml olive oil
- A medium onion, diced
- 2 garlic cloves well chopped
- A glass of white wine
- 300 ml fish stock – Available from Walter Purkis and Sons
- 25 grams cream cheese
- 12 grams finely grated Parmesan
- Small bunch (any selection of) Parsley, Tarragon, Dill and Chives
- Half a lemon
- Salt and pepper to season
Cooking Smoked Haddock and Green Herb Risotto
- In a saucepan with a heavy base, sweat the diced onion in olive oil. Aim to get the onion soft and translucent – any browning will colour the final dish.
- Next add the rice and stir constantly for around five minutes try to ensure that all of the grains are well coated in the oil.
- Turn the heat up and add the well chopped garlic and stir for a few more minutes. As with the onion you want it to be cooked to remove the raw taste but not too brown.
- Add a glass of white wine and stir until it is absorbed by the rice. Continue by gradually add the stock, 200ml at a time stirring until the liquid is absorbed before adding more. After about eight minutes, try the rice for consistency it should have a soft texture in a creamy sauce – if it is a bit crunchy or has a “chalky” taste it needs more cooking and some more liquid.
- When you are happy with the rice add the smoked haddock flakes, cream cheese and the grated Parmesan. Stir these ingredients in gently (Don’t break up the fish pieces too much). The fish will only need a few (3 or 4) minutes to be cooked. You may need to add a little more stock to get the right consistency for the risotto. How much is really a matter of personal preference.
- Finally add the chopped herbs, a squeeze of lemon juice and season to taste.
