Leek & Smoked Haddock Risotto

mangobreeder said:
this makes me so happy :)



i used Knorr vegtable stock cubes, oxo seem too dry
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It was very tasty so I'm happy too :) My girlfriend "gorged on it and has consequently become obese" her words.

You have good taste in stock cubes too :)

p.s. we finished it off with some finely grated cheddar on top. Yum!

p.p.s. we added a bay leaf and some pepper corns to the poaching milk for extra tasty-ness
 
Disco Boy said:
It was very tasty so I'm happy too :) My girlfriend "gorged on it and has consequently become obese" her words.

You have good taste in stock cubes too :)

p.s. we finished it off with some finely grated cheddar on top. Yum!

p.p.s. we added a bay leaf and some pepper corns to the poaching milk for extra tasty-ness
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sounds good :) will give the bay leave a try :)
 
How long do you leave the fish in the oven for?

It looks like 15-20 minutes?

Going to give it a bash tonight :)
 
uchuff said:
Looks good, will be making this soon. Please do share the recipe, or even better next time you make it do a thread :)
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ill do a mushroom risotto thread next week breaks down like this

Ingredients

1 packet of dried porcini mushrooms
risotto rice
onion
1 pint Vegtable stock
wine

Soak the Porcini mushroomes in got water for half an hour, then drain keeping the liquid

Fry the onion until soft in olive oil

add the risotto rice, and a splash of wine
fry for 2 mins

add a ladle of the stock, wait until absorbed.
stir like mad, and add another ladle, stir until absorbed, repeat until all stock has gone

at the end, add a ladle of the mushroom liquid and add the reconsitiuted mushrooms.

stick in a large know of butter, and leave for 3min.

voilà.

ill post a proper thread next week
 
A drizzle of white truffle oil is essential on a wild mushroom risotto and I use the mushroom stock instead of normal stock for the first couple of ladles.

The base of my risottos is always the same, per 75g of Carnoroli rice - 1 crushed clove of garlic, half a shallot, a 2" piece of finely grated celery, a fresh stock if I have time, if not, Marigold Swiss bouillon powder with water and some white wine or vermouth before adding stock to the rice. I always add a knob of butter and grated Parmigiano Reggiano at the end and leave for 3 minutes exactly with a lid on.

I had a cherry tomato, mascarpone and basil risotto tonight with homemade garlic bread. Was lovely.
 
Justin said:
A drizzle of white truffle oil is essential on a wild mushroom risotto and I use the mushroom stock instead of normal stock for the first couple of ladles.
.
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Disagree with you on this one, White Truffle is such a gorgeous delicate flavour, it can be overpowered by the Poricini mushroomes.


If you have white Truffle oil then a truffle risotto is a thing of beauty in its self, i actually had it yesterday at jamies Italian in Canary wharf and it was very nice.
 
Fresh truffle risotto is gorgeous! If I'm near Harrods I sometimes pick up the jarred ones if I feel like a treat, though they are quite expensive.
 
Went ok :)

Took ages for the rice to cook through though, that's why I stopped making them in the first place!

Was nice in the end though but damn my impatience !!
 
Am I alone in that I don't subscribe to the "add a ladle of stock at a time" methodology? I just chuck a load in and then when it gets absorbed/ boiled off add some more (the amount I think that will do in total) until the rice is cooked.
 
That's pretty much what I ended up doing, ladle at a time was taking forever, my fish would have been overcooked!
 
Yeah I put my fish in too early in hindsight, I've only ever done sea food risotto with prawns :/

It was still bloody nice though and I'll be trying some cod when I can get some at a decent price.
 
G|mp said:
Yeah I put my fish in too early in hindsight, I've only ever done sea food risotto with prawns :/

It was still bloody nice though and I'll be trying some cod when I can get some at a decent price.
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its best with this recipe if the fish is a touch under done when if comes out of the oven, as the heat form the risotto will finish it off.
 
Disco Boy said:
Am I alone in that I don't subscribe to the "add a ladle of stock at a time" methodology? I just chuck a load in and then when it gets absorbed/ boiled off add some more (the amount I think that will do in total) until the rice is cooked.
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How is that quicker than adding a ladleful at a time? The stock still has to be absorbed by the rice and it takes the same amount of time per quantity of stock.

Adding a load of liquid at a time saves on the stirring, but the stirring helps release the starches that give risotto its texture and consistency.

mangobreeder said:
remember a risotto should take about 40 mins to cook properly.,
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Only if you're doing something a bit wrong. 150g of rice should absorb about 1l of stock (give or take) and take between 20 and 30 minutes to cook.
 
I don't do ladle-fulls, mainly because I dont own a ladle :p I just have the stock on a really low heat in another saucepan and chuck in enough to cover the rice, each time. You can cook risottos quite fast, but if it takes less than 20mins I'd be worried about the rice not being cooked through properly.

It's important to have the stock warm, otherwise you're slowing down the process and cooling everything down every time you add some.

Another tip is to ditch the white wine and buy a big bottle of dry white vermouth. You can get them for £3-4. Perfect for having in the drinks cabinet for rissottos. Saves opening a bottle of white if you weren't planning to, and makes it more of an easy midweek meal.
 
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