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Tuesday, 8 February 2011

Smoked Haddock and Leek Risotto Recipe with Riso Gallo


Serves 4

1 litre/1 3/4pts fish or chicken stock
700g/ 1 1/2 lbs smoked haddock fillet
1 tbsp sunflower oil
50g/2oz butter
1 onion, peeled and finely chopped
2 whites of leeks, trimmed and sliced
320g/11 1/2oz Riso Gallo Carnaroli Risotto Rice
1 bay leaf
wineglass dry white wine
2 tbsp double cream (optional)
1 tbsp fresh parsley, finely chopped
salt and freshly ground white pepper

· Make sure stock is hot.
· Place haddock in a pan and cover with boiling water. Simmer for around 5 minutes, then take off heat. Leave to cool.
· Heat oil and butter in a pan and fry onion and leek over gentle heat to soften but not brown. Add Riso Gallo Carnaroli Risotto Rice and bay leaf and stir to coat in the mix. Pour over wine and cook, stirring until absorbed.
· Gradually add stock a ladle at a time, stirring. Only add more stock when the previous ladleful has been absorbed. Continue until almost all stock is absorbed, and rice is tender, but still with a bite. (Stir in cream if using).
· Flake haddock and stir into risotto with the parsley. Season with salt and freshly ground white pepper. Serve immediately.

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