• 4servings
  • 20minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, D
MineralsSelenium, Iodine, Fluorine, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 70 g butter

  2. 3 shallots , chopped

  3. 2 clove garlic , chopped

  4. 225 g arborio risotto rice

  5. 75 ml white wine

  6. 600 ml fresh fish stock

  7. 300 ml chicken stock

  8. 175 g black pudding , diced

  9. 2 leeks , finely sliced

  10. 280 g undyed smoked haddock , diced

  11. black pepper

  12. a dollop of mascarpone

  13. flat leaf parsley , chopped

  14. parmesan , freshly grated

  15. olive oil , for drizzling

Instructions Jump to Ingredients ↑

  1. Heat the butter in a large, heavy-based saucepan. Add the shallots and garlic and fry gently until softened, around 3 minutes.

  2. Add the rice, mixing well and frying for 30 seconds, then the white wine, fish stock and chicken stock. Bring to the boil and cook stirring for 5 minutes.

  3. Add the black pudding and leeks. Bring to the boil and simmer gently for 5 minutes.

  4. Add the smoked haddock. Bring to the boil and cook gently for a further 5 minutes until the rice is cooked through.

  5. Season the risotto with salt and freshly ground pepper, bearing in mind the saltiness of the smoked haddock. Mix in the Marscapone, parsley and some grated Parmesan.

  6. Transfer the risotto to a warm serving bowl, drizzle with olive oil, sprinkle with more grated Parmesan and serve.


Send feedback