Sunday, 2 November 2008
We recently tried to cook a Risotto for the first time. It was a run-away success, and we've been trying various different combinations since. On Friday evening we tried a creation of our own, a Smoked Haddock and Sweet Potato Risotto and I thought I'd share the recipe with you. The ingredients are seasonal, and very inexpensive. The haddock's smoky salty flavour contrasts the creamy rice and potatos, and the poached egg is a delicous juxtaposition to the texture of the rice. This recipe is easy to stretch by slightly increasing the various ingredients. (The amounts below will feed 3 hungry people - it's very filling).
Smoked Haddock & Sweet Potato Risotto
300g Smoked Haddock (dyed or un-dyed)
250g Arborio Risotto Rice
Punnet of Cherry tomatoes
1 Large sweet potato
1 Large onion Dash of white wine
600ml Hot vegetable stock
1) Preheat the oven to 175 Degrees. Peel and cube the sweet potato into 1" square cubs approx. Quarter the cherry tomatoes. Place sweet potato onto lightly oiled baking tray and roast in the middle of the oven for 40 min. Add the cherry tomatoes to oven after 30 mins, so they roast for 10mins.
2) Prepare the vegetable stock (you can use home made stock, you can buy it ready made, or you can simply crumble 2 vegetable Oxo cubes into 600ml of hot water). Keep the stock warm.
3) Finely dice the onion. Heat small amount of oil in a large frying pan, add the onions.
Fry onions until they become glazed looking, then add the Rice to the pan and stir it in thoroughly. Add a generous splash of white wine.
4) Turn the heat down to a medium setting. Start adding the stock to the pan. This is best done with a large ladle - add one ladle at a time, and stir thoroughly. Ensure all moisture has been absorbed by the rice before you add the next ladle. Continue doing this until the rice becomes creamy and soft, but still firm to the bite (al dente!. This will take approximately 18 mins.
5) Prepare the Haddock - Microwaving it is the simplest option (5 mins on highest heat). Alternatively you could grill it, or bake it in foil. Once it is fully cooked - break it into flakes using a fork or your fingers. If the skin is still attached, remove it.
6) Towards the end of your 'ladling vegetable stock' process add the roast tomatoes and potato cubes to the rice. Also add the flaked Haddock. Stir carefully and throroughly.
7) Poach an egg for each portion and place on top of the Risotto.
(To poach an egg: Add some vinegar and pepper to a large shallow saucepan. Bring the water to the boil, return it to simmer. Gently break an egg into a ladle. Carefully swirl the simmering water around so it rises at the edges, creating a swirling vortex in the centre. Gently drop the egg into that vortex. Cook for three minutes.)
8) Squeeze a large slice of lemon over each portion, and place the poached egg on top.