Smoked Haddock Risotto

Directions

1. 1
   Make the stock by gently poaching the fish in 400ml cold water with the bay leaf. After 4 minutes the haddock should be cooked. Remove from the stock and reserve both
2. 2
   In a heavy based saute pan sweat the onion and leek in the oil and butter until soft, they should not be brown
3. 3
   Add the rice and stir to cover with the oil, cook over a low heat for 3-5 minutes, stirring often and being careful not to burn
4. 4
   Turn the heat to medium and add the wine, stirring rapidly until it all evaporates
5. 5
   Add the stock ladle by ladle, stirring until each is evaporated before adding the next
6. 6
   Continue adding the stock one ladle at a time until the rice is al dente, approximately 15 minutes but will depend on the rice
7. 7
   Stir through the haddock to break up but you want to keep reasonable size chunks, not totally flaked
8. 8
   Remove from the heat and at this point correct for seasoning with salt and a good grinding of black pepper