Smoked Haddock And Dill Risotto
|Onion||1 , diced|
|Garlic||1 Clove (5 gm), crushed|
|Risotto rice||300 Gram|
|White wine||100 Milliliter|
|Chicken stock||1 1⁄2 Liter, heated (Fresh, Cube Or Concentrate)|
|Smoked haddock||200 Gram, undyed, skinned, boned and finely sliced|
|Dill||2 Tablespoon, chopped|
|Flat leaf parsley||2 Tablespoon|
|Parmesan||50 Gram, grated|
|Creme fraiche||4 Tablespoon|
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.