Risotto of Smoked Haddock and Mushrooms

Serves: Serves 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

1¼ lb - mushrooms

1 - chicken stock cube

1¼ lb - smoked haddock

3 tablespoons - olive oil

12 oz - Arborio rice (or Basmati)

4 fl oz - dry white wine

4 oz - grated Parmesan cheese

¼ pint - crème fraîche

2 sprigs - parsley

Wash and slice the mushroom. Add to a frying pan with a little butter and cook gently to remove any water (about 5-10 minutes). While the mushrooms are cooking. Place the haddock in a pan of boiling water, reduce the heat and simmer for about 5 minutes, turning once if necessary. Remove the fish from the pan and allow to cool a little. Once cooled, remove the skin and gently flake the flesh.
Dissolve a chicken stock cube in 450ml - ¾ pint of water and keep warm. Put 2 tablespoons of olive oil in a large frying pan on a medium heat and add the rice. Stir to coat all the grains until they become a little transparent (about 3-4 minutes). Add the wine and stir.
Add the stock very gradually to build up the risotto. Do not under any circumstances add the stock all at once as you might end up with sloppy instead of creamy risotto. Wait until the rice absorbs the previous stock before adding more. After about 15 minutes, the rice will be soft and creamy. Turn off the heat, sprinkle with the Parmesan and cover with a lid or with aluminium foil.
Heat a tablespoon of olive oil in a pan. Add the mushrooms and haddock. Mix together and add the cream. Warm for a few minutes then stir into the risotto. When ready to serve, sprinkle the risotto with fresh chopped parsley.