Title: Haddock & Leek Risotto
Cook: Chris Lock
Serves: 2-4
Preparation Time: 20-30 mins
Cooking Time: 1 hour

Ingrediants

• 15 ml Olive Oil
• 25 g Butter
• 3 Leeks
• 350 g Arborio rice
• 1 lts Fish stock
• 340 g Smoked/Unsmoked Haddock
• 20 g Flat leaf parsley

Method:

• Finely chop parsley, cut haddock into 2cm dice, trim, finely slice and soaked in water
• In a large saucepan heat together the oil and butter, drain and rinse the leeks then gently sauté over a moderate heat until softened. Then add the risotto rice and stir until coated in oil
• Gradually start adding stock, stirring in additional stock as the previous stock has been absorbed. This should take approximately 15-20 minutes, add the fish five minutes before this cooking time is complete
• Lastly stir in the chopped parsley and sseason to taste, serve immediately