On the menu tonight was smoked
haddock and dill risotto, a recipe Allison clipped from the BBC’s Olive magazine two years ago. It’s one
of our favourite one-pot meals and it’s really simple.
For me, the hardest part was the prep work as this involved
finely dicing an onion (or half an onion in this case as I was halving the
recipe), which makes my eyes water every time. This was sautéed in butter with some crushed garlic – a combination
that smelt divine and to which the rice was added.
To this I added some white wine, making sure that I also
poured one for the cook – my little tribute to the late, great Keith Floyd. Not that this
is one of his recipes, it’s just something I usually do when a recipe involves
wine. That said, sometimes this particular cook has a glass even when wine
isn’t in the recipe.
After the wine evaporated, it was a question of slowly
adding the stock and continuously stirring – for about a quarter of an hour.
Once the rice was judged to be cooked – the recipe calls for ‘a slight bite and
a creamy consistency’ – I was ready to add the haddock along with some dill,
parsley and grated parmesan cheese. At this point the mixture is just left to
stand as the heat of the rice cooks the fish.
The result? A risotto dish that’s both delicious and
warming, especially on a wet October evening.
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