Haddock and leek risotto with goat's cheese and milk
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Danny shares an easy recipe for a luxurious smoked haddock and leek risotto using milk to poach the haddock, making for a meal the whole family can enjoy.
First published in 2015
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Risotto is normally a simple yet luxuriant affair where creamy, stock laden rice is fuelled by adding handfuls of Parmesan cheese and dots of butter at the end, but you can also achieve the same results with milk and a healthy sprinkling of goats cheese. The key to this dish is get maximum flavour by poaching the haddock in the milk first but whatever you do, don’t overcook the fish!
Ingredients
Metric
Imperial
- 3 tbsp of olive oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 celery sticks, trimmed and finely chopped
- 1l chicken stock
- 400g of risotto rice
- dry white wine
- 350g of undyed smoked haddock fillet
- 300ml of whole milk
- 1 bay leaf
- 1 leek, sliced
- 200g of goat's cheese, grated
- 1 bunch of parsley, finely chopped
- 1 lemon
- sea salt
- freshly ground black pepper
- 4 rashers of smoked streaky bacon, (optional)
SAVE RECIPE
Method
1
Start by heating your stock in a saucepan. Then place another pan over a medium heat on the hob and add 2 tablespoons of olive oil
2
Add the onion, garlic and celery and gently sauté and stir the vegetables around the pan, for up to 20 minutes, until they become very soft and caramelised
3
Meanwhile, place the haddock into a pan with the milk and bay leaf and bring to a gentle simmer on the hob. Poach for 5 minutes or so, until it is just undercooked. Remove from the pan, along with the bay leaf and cover. Reserve the poaching milk and keep warm
4
Throw the leeks into another pan along with the remaining olive oil and gently fry until soft. (You are going to need a lot of pans!)
5
When the onion, garlic and celery is ready, turn the heat up and then add the rice, again stirring for a minute or so until it starts to become translucent and then add the glass of wine and cook until it has evaporated
6
Turn the heat back down and then start adding the warmed stock, a ladle or two at time, stirring the rice all the while to help release the starch whilst absorbing the stock. Keep going until you have used all the stock or until the rice is just done, it should be soft yet still retain a slight bite to it
7
Then add the reserved milk, stirring through until absorbed
8
Break the haddock into bite sized pieces and add to the rice, along with the leek and chopped parsley. Check for seasoning and then cover and leave to rest for 5 minutes
9
When plating up, squeeze a smidgen of lemon juice over each serving and finish with a sprinkling of goats cheese
10
In the past and as in the video I have a added a rasher of bacon, baked to a crisp in the oven as a final flourish to the risotto as it I find it complements the fish. But of course, you don’t have to do this
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