Recipe
for :
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Smoked Haddock Risotto with Roasted Baby
Onions
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|
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by James Martin.
.
. . like to find out more and see the list of recipes
then <click
here>
Ingredients
300g
natural smoked haddock
250g Arborio rice
1/2 ltr fresh fish stock
1/2 ltr fresh chicken stock
75ml white wine
80g Mascarpone
100g Parmesan
1 shallot
1 garlic clove
30g butter
10g flat leaf parsley
Seasoning
20 peeled shallots
Method
- Peel
and chop the shallot and garlic and sweat in a pan
with the butter, but don’t colour. Add the rice to
the pan with the onions and seal for about 30 seconds
over a low heat.
- Add
the white wine and add the stocks in stages to the
rice and bring to the boil, then simmer for about
12 minutes, stirring a few times. After 10 minutes
add the flaked smoked haddock.
- Grate
the Parmesan cheese and chop up the flat leaf parsley.
- Heat
a frying pan until very hot and drizzle with olive
oil and butter. Add the peeled baby onions and sauté,
then place into the oven to cook.
- Mix
the Mascarpone and Parmesan into the risotto with
the parsley and season well.
Assembly:
- To
serve, spoon the risotto on to the centre of the plate,
top with the roasted shallots and serve immediately.
James
Martin
for
The North East of Scotland Fisheries Development Partnership
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