Wednesday, 29 March 2017

Smoked haddock risotto

Sometimes we have fish when it's not Friday!  This was Sunday's dinner, and very nice it was too.

Olive oil
Risotto rice
White wine
Smoked haddock
Frozen peas

1.  Sautee leek in olive oil, add celery and garlic and cook for a few minutes.
2.  Add rice, stir in until every grain is lightly coated in oil.
3.  Add a glass of white wine, and some stock.  Simmer.  Add  more stock and stir in as it starts to get dry.
4.  When the rice is just about al dente  add the smoked salmon on top.  At this point I added a little more stock, and then covered to steam the fish on top of the risotto.
5.  Five minutes later add a handful of frozen peas and big handfuls of spinach, cover again.
6.  3 minutes later stir the wilted spinach and fish, gently, into the risotto.  The fish will naturally fall into big flakes if you are gentle enough.
7.  Turn the heat off, cover again and leave for 5 minutes.  All the juices will then soak into the risotto.
8.  Serve, scoff

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