- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 15 minutes
- Effort: easy
- 600 - 900 ml fish stock
- 2 tbsp olive oil, plus extra for drizzling
- 2 onions, finely diced
- 200 g arborio risotto rice
- 4 x 150 g smoked haddock fillets, skinned
- 50 g parmesan, finely grated
For the poached eggs
- 1 splashes white wine vinegar
- 4 eggs
1. Bring the stock to the boil in a large pan over a medium heat; then turn the heat down as low as it will go to keep the stock hot but without letting it reduce.
2. Heat the oil in another large pan, tip the onions into the pan and lightly fry until the onions are softened, but not coloured.
3. Add the rice to the pan and stir with a wooden spoon until the rice is translucent and coated with the oil.
4. Pour in the hot stock, a ladle at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is tender, but still with a slight resistance to the bite - this should take about 18 - 20 minutes.
5. Flake the haddock and gently stir it into the rice along with the grated parmesan. Keep the risotto warm while you poach the eggs.
6. For the poached eggs: bring a wide shallow pan of water to the boil. Add a splash of vinegar to the water and a pinch of salt, before reducing to a gentle simmer.
7. Break the eggs into the pan and poach them for 3 minutes. Lift each egg out with a slotted spoon and drain briefly on kitchen paper.
8. Divide the risotto between four plates and top each serving with a poached egg and drizzle with olive oil to taste. Serve straightaway.
Made with produce from Walter Purkis and Sons - finalists of the Local Food Hero Awards 2007.
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