Food Porn - Smoked Haddock Blanco Risotto

Tonight's dinner offering is Smoked Haddock Blanco Risotto; which T says he loves, and he is a man who doesn't like rice... 

Now I don't do conventional recipes for savoury meals as I don't do exact quantities. I taste as I go along and the resulting meals are different every time. I think recipes should be fluid, seasonal, and expressive; so here's the ingredient and method list instead: 

To serve 2: 

Half a white onion 

2 cloves of garlic, crushed 

Arborio rice 

Chicken stock (Alternatively use gluten-free chicken stock) 

A generous splash of white wine

Smoked haddock fillets, skinless and boneless

A couple of dollops of creme fraiche 

Parmesan 

Salt and pepper
Olive oil


First soften the onion in olive oil and a knob of butter on a medium heat, but make sure it doesn't colour. Add the garlic and soften for a couple of minutes. 


Turn the heat up and fry the rice for a couple of minutes until it goes slightly translucent. Then add the wine and let it sizzle off the alcohol. 


Add the chicken stock a ladle-full at a time, and allow the rice to soak up the stock before you add the next bit of stock. Do this until the rice is al-dente; make sure it doesn't go too soft and sloppy! 


While the rice is cooking bake the haddock fillets in the oven; when cooked they will leave a bit of lovely haddocky juice behind, add this to the rice for extra flavour! Flake the fillets and add to the rice when it's almost done. 


When the rice is done add a couple of dollops of creme fraiche for added creamyness and a handful of grated Parmesan, plus seasoning to taste. 


Finish off by serving in shallow bowls and with a drizzle of olive oil and a sprinkling of grated Parmesan!