- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Effort: easy
- 750 ml smoked milk
- 1 bay leaf
- 5 whole peppercorns
- 200 g haddock fillets
- knob butter
- 1 tbsp olive oil
- 1 white onion, finely chopped
- 60-80 ml dry white wine
- 250 g Carnaroli or Arborio risotto rice
- 750 ml warm vegetable stock
- 1 spring onion, finely chopped
- 1 tbsp chopped chives
- finely grated parmesan, to serve
1. Place the haddock into a wide pan and cover with the smoked milk. Add the bay leaf and peppercorns, then slowly bring to the boil. Reduce the heat and simmer gently for 8-10 minutes, or until the fish is just cooked through.
2. Remove the fish from the milk and flake into bite-sized pieces using a fork, discarding the skin. Strain the milk and reserve.
3. Heat the butter and olive oil in a heavy-based pan and fry the onion for 3-4 minutes, or until softened but not coloured. Add the risotto rice and stir to coat in the butter and oil.
4. Once the grains are translucent, add the white wine and cook until most of the liquid has been absorbed. Add a ladleful of the reserved smoked milk and cook, stirring occasionally, until most of it is absorbed. Repeat with a further two ladlefuls of the smoked milk.
5. Keep the vegetable stock warm over a low heat. Add a ladleful of the stock to the risotto, cooking in the same way until most of the liquid has been absorbed by the rice. Repeat the process until the rice has a creamy consistency but is still al dente, about 20 minutes (you may not need all of the stock).
6. Fold in the flaked haddock meat and chopped spring onion. Season to taste with salt and freshly ground black pepper, then allow the risotto to rest for one minute off the heat. Stir in the butter, then the chives.
7. Serve the risotto in shallow bowls, with some finely grated parmesan sprinkled over.
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