Now I know that the wonderful Mattia Camorani of Cucina, Hotel MissoniEdinburgh, insists you never stir risotto and even runs a master class on how not to do so!
However, I have yet to follow Mattia’s rules, I’m more impressed with the way he say’s “Pappardelle!!”
Anyway enough of my nonsense, as a starter, a main course, a quick supper or if you have left over fish tails to use up, this dish has held top ranking in our starters menu for quite some time. The thing about changing menus is that so many of my customers come along to The Sisters just because there are some things that are best left alone.
So give this a wee run at home and maybe I’ll work out the real Italian way for another recipe someday!
Pale smoked haddock risotto
400g of Arborio or Carnaroli rice
2 litre of chicken/vegetable stock (have a bit extra just incase however don’t use fish stock as it will be too strong)
600g fillet of pale smoked haddock, skinned and diced
175ml of white wine/dry vermouth (optional)
1 medium size leek or an onion, finely chopped
1 tablespoon of summer harvest rapeseed oil
30g of unsalted butter
30g of finely grated Scottish mature cheddar (I use Barwheys or Isle of Mull)
Zest of half a lemon
A small handful of chopped flat leaf parsley
1 Bring the stock to boil
2 Add the haddock skin to the stock if you have it and reduce to a simmer
3 Soften the onion/leek in oil in a wide, heavy based pan on a low heat so that there is no colour on the onion/leek
4 Turn up the heat, add the rice and stir until each grain is coated in butter and warm
5 Add your wine and stir until absorbed
6 Start adding the stock ladle by ladle, allowing each ladle to be absorbed into rice
7 After approximately 10 minutes add the diced haddock and continue cooking, stirring gently all the time
8 Add the lemon zest, butter, cheese and parsley, stirring gently but thoroughly to incorporate all the ingredients
9 Divide between 4 plates and top with a soft poached egg (if you are feeling brave!). Remember I gave you tips on how to cook a perfect poached egg just a few weeks ago so you should be good at that by now!