This deliciously warming dish by Mary Goodsell is perfect for the autumn months. This is an easy to throw-together risotto that works equally well using leeks, if you would prefer to use more seasonal ingredients.
325g (11oz) Arborio Rice
1.3 ltr (45fl oz) chicken stock
500g (17oz) smoked haddock
2 tbsp good quality olive oil
200ml (7fl oz) dry white wine
50g (2oz) unsalted butter
1 large white onion, finely chopped
3 stalks celery, finely chopped
1 bunch asparagus, ends removed or 3 leeks, trimmed and finely sliced
50g (2oz) parmesan, grated
100g (3½oz) frozen peas
1 bunch flat leaf parsley, finely chopped
1 lemon, zest and juice
Black pepper and sea salt
1. Heat the stock in a medium to large pan until just simmering, then remove from the heat and add the haddock. Cover and leave to poach for 5 minutes, then scoop out onto a plate using a slotted spoon. Flake into large chunks, discarding any skin or bones. Keep the stock warm.
2. Heat the butter in a large, deep frying pan or shallow casserole, add the onion and celery with a pinch of salt. Cook gently for 10 minutes until soft.
3. Stir in the risotto rice and mix really well for a minute or two, to ensure each grain is coated in the butter. Pour in the wine and simmer until reduced by at least half. Then add the stock, oneladleful at a time, stirring constantly and only adding more once it is fully incorporated.
4. Add in the chopped asparagus or leeks, after 10-15 minutes of cooking, keep tasting the rice – it should be cooked but with a very slight bite. You may not need all of the stock.
5. When the rice is cooked, gently fold in the haddock, parmesan, peasand a squeeze of lemon juice. Season well and add the chopped parsley, then remove from the heat to sit for 5 minutes. Stir again gently, then top with the lemon zest and more parsley and black pepper to serve.