Smoked Haddock And Dill Risotto Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Ingredients
| Butter | 50 Gram | |
| Onion 1, finely diced | ||
| Garlic | 1 Clove (5gm), crushed | |
| Risotto rice | 300 Gram | |
| White wine | 100 Milliliter | |
| Chicken stock fresh, cube or concentrate made up to 1.2 litres, heated to simmering point | ||
| Smoked haddock 200 g undyed, skinned, boned and finely sliced | ||
| Dill chopped to make 2 tbsp, plus extra to serve | ||
| Flat-leaf parsley chopped to make 2 tbsp | ||
| Parmesan 50 g, grated | ||
| Creme fraiche | 4 Tablespoon | |
Directions
Melt the butter in a wide shallow pan and gently cook the onion until soft.
Add the garlic and cook for 2 minutes.
Add the risotto rice and cook for 2 minutes, coating the rice in the onion and butter.
Stir in the wine, and cook until nearly evaporated.
Add the hot stock a ladle at a time, stirring continuously and keeping the heat high enough for the rice to gently simmer while adding the stock.
Keep adding stock bit by bit until the rice is cooked but still has a slight bite and a creamy consistency.
This should take around 15-20 minutes.
Stir in the smoked haddock, dill, flat-leaf parsley and parmesan.
Leave to stand for 3 minutes: the heat of the risotto will cook the haddock.
Serve in warm bowls with a dollop of creme fraiche and a sprig of dill.
Add the garlic and cook for 2 minutes.
Add the risotto rice and cook for 2 minutes, coating the rice in the onion and butter.
Stir in the wine, and cook until nearly evaporated.
Add the hot stock a ladle at a time, stirring continuously and keeping the heat high enough for the rice to gently simmer while adding the stock.
Keep adding stock bit by bit until the rice is cooked but still has a slight bite and a creamy consistency.
This should take around 15-20 minutes.
Stir in the smoked haddock, dill, flat-leaf parsley and parmesan.
Leave to stand for 3 minutes: the heat of the risotto will cook the haddock.
Serve in warm bowls with a dollop of creme fraiche and a sprig of dill.
Chef
