Need a speedy supper? Try this tasty teatime treat, made in minutes
SMOKED HADDOCK AND LEEK RISOTTO
Serves 4
Ingredients1 litre/1.75 pts fish or chicken stock700g/1.5lbs smoked haddock fillet1 tbsp sunflower oil50g/2oz butter1 onion, peeled and finely chopped2 whites of leeks, trimmed and sliced320g/11.5oz Riso Gallo Carnaroli Risotto Rice1 bay leafWineglass dry white wine2 tbsp double cream (optional)1 tbsp fresh parsley, finely choppedSalt and freshly ground white pepper Method
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 risotto rice and bay leaf and stir to coat. 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 has bite. (Add cream if using) Flake haddock and stir into risotto with parsley. Season with salt and freshly ground white pepper. Serve immediately.
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