This is one of my favourite Risottos. The Smoked Haddock with a Poached Egg on top is just like a proper bowl of comfort food!
For two people you will need:
- 2 Smoked Haddock Fillets
- 2 handfuls of Risotto Rice
- 1 Shallot finely diced
- 2 Leeks sliced and washed
- 2 handfuls of Petis Pois
- 2 Stock cubes (fish or chicken)
- Chives and Parsley
- 60g of Parmesan
- 2 tbsp of Cream Cheese
First put the Haddock skin side down on a baking tray in the oven on around 160′.
Then start sweating the shallots for around five minutes, add the leeks for another 2 minutes then the rice for another 2 minutes.
Next start adding the stock a ladle at a time, keep tasting the rice till it’s cooked… I never measure my rice and stock just keep adding stock and stirring often until it’s the consistency that I like.