Leek & Smoked Haddock Risotto

mangobreeder · 12 May 2011 at 19:53

You will need?

2 Shallots
2 Leeks
1 Fillet of Smoked haddock
150g Risotto Rice
Splash of White Wine
1 1/2 Pints Stock (hot)
Salt and pepper to taste

Slice thinly the leeks and shallots.

cover the haddock in milk and poach in the oven Gas mark 5

Sweat down the leeks and shallots in a good glug of olive oil for 10 mins

After 10 mins, add the rice, and stir to coat them in the hot oil, and add the plash of wine.

Add some of the stock, a ladle full at a time, letting it be absorbed before adding more, always stirring

By now the fish will be ready

Just before the the risotto is ready, add a ladle full of the milk you used to poach the smoked haddock. and let that be absorbed.

Flake in the smoked haddock and serve immediately, and try not to eat it all before the wife gets home

HeadlessChicken · 12 May 2011 at 20:17

Looks awesome matey. 1 thing I always do at the end of a risotto, is bung in a decent sized knob of butter, stir and put the lid on and leave off the heat for 3 mins. Makes it uber creamy.

Scam · 12 May 2011 at 20:17

Nice recipe and great photos! I cook risotto almost every week, it's so cheap and easy and you can put almost anything in it. I'm always telling my friends to try it. Once you can do your basic white risotto (onion, garlic, celery, parmesan) to a good standard you open up a million different recipes.

I do a haddock and rocket risotto, which is similar. If you're looking to impress then a runny poached egg on top is gorgeous.

Cybermyk · 12 May 2011 at 20:22

Nice

Overdoing the rice is my only problem making risotto which means I keep having to taste it.

mangobreeder · 12 May 2011 at 20:24

I know, people don't get how awesome and versatile risotto is.

I always keep a bag of Risotto Rice and dried Porcini Mushrooms in the pantry, that way i can always cook an impressive meal

thanks for the thumbs up on the photos, i try to look at Raymond Lin for how to take food pics properly.

HeadlessChicken · 12 May 2011 at 20:53

Oh, and I know it isn't always feasible, but risotto bianco (or just with some home made pesto) is utterly immense if you use your own chicken stock. Cube is good, but home made knocks its socks off.

Stupot_ · 13 May 2011 at 00:54

Looks great, I'm a big risotto fan but tend to stick to the usual mushroom/bacon/pea/leftovers concoctions. Might give this a bash

ta

Oynas · 13 May 2011 at 09:34

This looks absolutely fantastic. Been a long time since I've had risotto. Going to give this a whirl.

'Wes · 13 May 2011 at 09:44

Leeks are a godlike food.

mangobreeder · 13 May 2011 at 12:36

'Wes said:
Leeks are a godlike food.

Q T F, thats why i planted 145 leek on my allotment

Haiku · 13 May 2011 at 14:31

That looks lovely. Nice and simple but I bet it tastes great.

Scam · 13 May 2011 at 17:53

Cybermyk said:
Overdoing the rice is my only problem making risotto which means I keep having to taste it.

I'm the sameI don't think there's any way around it. That said tasting your food whilst cooking isn't a bad thing ! /pro-mode

'Wes said:
Leeks are a godlike food.

Indeed! Just make sure you cook them out enough otherwise they sure as hell repeat on you!

Another tip is to cook your risotto in a saucepan, I usually use our big Le Creuset casserole pan. The deep sides stop the stock evaporating as much and seems to help make it creamier. On that note, letting it sit for 5mins with a lid on at the end is essential. It makes a world of difference!

mangobreeder · 13 May 2011 at 19:04

Scam said:
I'm the sameI don't think there's any way around it. That said tasting your food whilst cooking isn't a bad thing ! /pro-mode

Indeed! Just make sure you cook them out enough otherwise they sure as hell repeat on you!

Another tip is to cook your risotto in a saucepan, I usually use our big Le Creuset casserole pan. The deep sides stop the stock evaporating as much and seems to help make it creamier. On that note, letting it sit for 5mins with a lid on at the end is essential. It makes a world of difference!

another tip, is to keep the stock hot, so i tend to make a bit extra, and keep the stock on a gentle simmer as the risotto is cooking. otherwise it cools and brings down the temp of the risotto when you add your next ladle full.

im glad you all liked it, next time i'm going to show how to make Breton Chicken

Disco Boy · 13 May 2011 at 19:16

Sounds really good

Out of interest, why do you poach the fish in the oven rather than on the hob?

mangobreeder · 13 May 2011 at 21:50

Disco Boy said:
Sounds really good

Out of interest, why do you poach the fish in the oven rather than on the hob?

using the hob would have meant having 3 rings on the go, rather than 2. so i chose to do it in the oven and free up some space.

Disco Boy · 19 May 2011 at 18:20

I made this* tonight. It was very tasty

thanks for the recipe

* couple of substitutions, namely onions for shallots, cod instead of haddock and I didn't have any wine

G|mp · 19 May 2011 at 18:46

Right up my street that is and I've been meaning to start making risotto again!

What stock did you use?

Nice one Mango

vicisthebest · 19 May 2011 at 18:52

I make a mean mushroom risotto, and also a gorgeous king prawn, scallop and proscuitto risotto with mascarpone

delish.

But I tend to be a bit scared of just throwing anything in. I stick to those two recipes which I use every time I make it. Don't know why, I guess you could do a risotto with anything!

Disco Boy · 19 May 2011 at 19:12

G|mp said:
Right up my street that is and I've been meaning to start making risotto again!

What stock did you use?

Nice one Mango

I used vegetable (specifically knorr). I didn't think that chicken was appropriate and thought that it would be fishy enough with smoked fish so didn't go for fish. Veg worked nicely

mangobreeder · 19 May 2011 at 20:16

Disco Boy said:
I made this* tonight. It was very tasty thanks for the recipe

* couple of substitutions, namely onions for shallots, cod instead of haddock and I didn't have any wine

this makes me so happy

G|mp said:
Right up my street that is and I've been meaning to start making risotto again!

What stock did you use?

Nice one Mango

i used Knorr vegtable stock cubes, oxo seem too dry