Smoked Haddock and Celery Risotto Recipe
Ingredients
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
1 garlic clove, peeled and crushed
225 g (8 oz) long-grain rice
750 ml (1 1/4 pints) chicken stock
salt, freshly ground black pepper
350 g (12 oz) smoked haddock fillet, cut into thin strips
2 celery sticks, finely shredded
To garnish:
1 hard-boiled egg yolk
1 tablespoon chopped fresh chives
Directions
1. Heat the oil and fry the onion gently for 3 minutes; add the garlic and rice and fry gently until the rice is opaque and evenly coated with oil.
2. Gradually stir in the stock and add salt and pepper to taste; cover and simmer for 10 minutes.
3. Add the strips of smoked haddock and the celery; cover and simmer gently for a further 10-15 minutes, until the fish, vegetables and rice are all tender.
4. Sieve the egg yolk.
5. Spoon the risotto into a dish and garnish with the egg yolk and chives.
2. Gradually stir in the stock and add salt and pepper to taste; cover and simmer for 10 minutes.
3. Add the strips of smoked haddock and the celery; cover and simmer gently for a further 10-15 minutes, until the fish, vegetables and rice are all tender.
4. Sieve the egg yolk.
5. Spoon the risotto into a dish and garnish with the egg yolk and chives.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
