Celebrate St. David’s Day in fine style with this recipe for a light and creamy risotto
Total time30 mins
Serves 4
2 smoked haddock fillets (about 200g/8oz each)1 leek, trimmed and slicedsmall knob butter300g risotto rice3 tbsp mascarponehandful chives, chopped to serve, optional
STEP 1Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.STEP 2Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.STEP 3Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.
