- Smoked haddock
- Glass of white wine
- Good arborio rice
- 1 onion diced
- 1 fish stock cube
- Lots of grated parmesan
- (optional) saffron
- olive oil or butter
- double cream
Boil a pint of water
Add stock cube
Pour over Haddock in a large flat pan and leave for 10 minutes
(optional) Dissole saffron in wine
Put oil or butter in pan, melt and gently cook the onion for a few minutes.
Add the rice and coat in the juices.
Add wine and boil stirring regularly
Add cups of stock from the fish at regular intervals - keep stirring
When you've little stock left and rice is nearly done flake the haddock (it will be cooked by now) and stir it into the rice
Add last bits of stock - keep heating
Add good handful of parmesan
At least minute add double cream and stir in.
Serve with good dollop of parmersan on top
Enjoy with the rest of the bottle of wine.
Exact amounts are not really important. If the rice is done before you've used all the stock don't use the rest. If you run out of stock just use water. If you want to use use more than a glass of wine fine. Don't have any cream - forget it.
Key thing is to have a good bit of smoked haddock, ideally the undyed kind but its not that important, and lots of parmesan.
Should take about 20 minutes.