Italian Fish and Shellfish Recipes - Smoked Haddock Risotto Recipe

Ingredients

• 1 pound smoked haddock fillet, skinned

• 5 cups water

• 2-3 saffron threads

• 2 tablespoons butter

• 4 shallots, finely chopped

• 2 garlic cloves, crushed

• 2 tablespoons chopped sage

• 1 3/4 cups risotto rice

• 2/3 cup dry white wine

• 1/2 cup crème fraiche or heavy cream

• 2 tablespoons freshly grated Parmesan cheese

• 1/4 cup olive oil

• 12 large sage leaves

• salt and pepper

Serves 4-6

---

Method:

1. Pull out and discard any bones that may remain in the haddock. Place the fish in a large frying pan and pour in the water. Bring to a boil over a low heat and simmer gently for 5 minutes.

2. Lift out the fish, flake into large pieces, and set aside. Strain the cooking liquid into a saucepan and add the saffron threads. Leave to infuse for 10 minutes.

3. Melt the butter in a large nonstick frying pan. Add the shallots, garlic, and sage and sauté for 5 minutes, until softened but not brown.

4. Add the rice and stir well to coat the grains with the butter. Pour in the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated.

5. Meanwhile, bring the saffron stock to a gentle simmer. Add the hot stock, a large ladleful at a time, stirring until each addition is absorbed into the rice. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This will take about 20 minutes.

6. Stir in the crème fraiche or heavy cream, Parmesan, and season to taste with salt and pepper and arrange the flaked fish on top. Cover loosely with foil.

7. Heat the oil in a small frying pan and fry the sage leaves for 1 minute, until crispy. Serve the risotto garnished with the sage leaves.