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Smoked Haddock and Bacon Risotto

(for 4 as a starter, 3 as a main course)

500g (1 lb 2 oz.) Smoked Haddock (preferably Undyed)
110g (4 oz.) Streaky Rashers
2 Med Onions
225g (9 oz.) Risotto Rice
2 oz. Butter
60g (2oz.) Freshly Grated parmesan.

Poach the Haddock in 1 ltr(2 pts) Water for 15 mts.
Take out the Haddock but put the stock back on the lowest gas.
Once the fish cools remove all bones and skin and roughly flake it into chunks.

Chop the rashers finely and fry in half the butter until crisp.
Remove with a slotted spoon but leave the fat in the pan.
Peel and chop the onions finely and add to the pan with the remaining butter.
Cook the onion gently for 9 to 10 mts until soft.
Add the rice to the pan and fry the rice for 1 mt.
Add the hot stock a ladle full at a time making sure the liquid is absorbed by the rice before the next addition.
This amount of rice should take roughly 825ml(just under 2 pints) of the stock and take 20 mts to absorb it all.
The risotto should be still creamy and not dry like rice normally is.
Fold in the flaked Haddock and the bacon and serve.
Serve the Parmesan seperately.
This is excellent with a crisp winter salad of chicory and chinese leaves.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef