Smoked haddock risotto with black pudding and leek

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

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.

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

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

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.

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