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1
Start your Basic Risotto, adding the vodka at Stage 2 instead of the wine.
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2
Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid.
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3
Simmer for around 5 minutes and remove from the heat.
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4
At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I carry on as normal through the recipe.
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5
At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe.
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6
Dont serve with any Parmesan sprinkled over serve sprinkled with the celery leaves.
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7
Add a dash of vodka and a squeeze of lemon to lift the flavours.
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8
Lovely.
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9
For the Basic Risotto:
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10
Stage 1: Heat the stock.
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In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring.
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12
When the vegetables have softened, add the rice and turn up the heat.
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13
Stage 2: The rice will now begin to lightly fry, so keep stirring it.
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14
After a minute it will look slightly translucent.
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15
Add the vermouth or wine and keep stirring it will smell fantastic.
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16
Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
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17
Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
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18
Turn down the heat to a simmer so the rice doesnt cook too quickly on the outside.
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Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next.
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20
This will take around 15 minutes.
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21
Taste the rice is it cooked?
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22
Carry on adding stock until the rice is soft but with a slight bite.
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23
Dont forget to check the seasoning carefully.
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24
If you run out of stock before the rice is cooked, add some boiling water.
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25
Stage 4: Remove from the heat and add the butter and Parmesan.
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26
Stir well.
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Place a lid on the pan and allow to sit for 2 minutes.
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28
This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be.
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Eat it as soon as possible, while the risotto retains its beautiful texture.
