Smoked Haddock Risotto
2 (200g/8oz) smoked haddock fi llets
1 leek – trimmed and sliced
300g/10oz risotto rice
3 tbsp mascarpone
Handful of snipped chives
Put the fi sh in a large bowl, cover with 2 pints boiling
water and leave for 8-10min until the fi sh fl akes
easily. Remove with a slotted spoon, peel off the skin
and fl ake into large chunks, discarding any bones.
Keep the warm liquid.
Melt the butter in a large frying pan and cook the
leek until softened. Stir in the rice, then pour over the
fi sh poaching liquid. Stir well then leave to bubble for
15-29min until rice is nearly cooked.
Carefully fold the fi sh fl akes into the rice. Cook for
2mins more, stirring occasionally, until most of the
liquid is evaporated. Stir in the mascarpone and
sprinkle with chives.