Smoked Haddock Risotto

1. 1

   Make the stock by gently poaching the fish in 400ml cold water with the bay leaf. After 4 minutes the haddock should be cooked. Remove from the stock and reserve both

2. 2

   In a heavy based saute pan sweat the onion and leek in the oil and butter until soft, they should not be brown

3. 3

   Add the rice and stir to cover with the oil, cook over a low heat for 3-5 minutes, stirring often and being careful not to burn

4. 4

   Turn the heat to medium and add the wine, stirring rapidly until it all evaporates

5. 5

   Add the stock ladle by ladle, stirring until each is evaporated before adding the next

6. 6

   Continue adding the stock one ladle at a time until the rice is al dente, approximately 15 minutes but will depend on the rice

7. 7

   Stir through the haddock to break up but you want to keep reasonable size chunks, not totally flaked

8. 8

   Remove from the heat and at this point correct for seasoning with salt and a good grinding of black pepper

* Per serving · 4 servings · Values may vary.