Simple: Risotto A Haddock Meal Forting Is Seafood Family Made Smoked

Seafood Made Simple: Smoked haddock risotto is a comforting family meal — Time Is Dish Again Picture: Go Back To Anderson I Chani Risotto Time And A

Sat, 02 Nov, 2024 - 02:00

Aishling Moore

Risotto has been a dish I have loved and cooked since I was 16. It was Jamie Oliver’s pea, mint, and feta risotto that I cooked most. Easily accessible and economical ingredients were perfect for my young aspiring chef self who spent much of her time burning the base of pots, scrambling custards and scattering flour all over my mum’s kitchen.

A dish I go back to time and time again, risotto is excellent for the family meal of our 12-person team at Goldie. Sometimes it’s an out-there pearl barley and kimchi risotto to nourish us before service, other times a more straightforward arborio-based lunch.

This weekend’s recipe of Smoked Haddock Risotto is a dish I love to make at home. Smoked fish is so comforting and an easy thing to have stashed in the freezer when you’re looking for a mid-week seafood fix and can’t get to the fishmongers. Perfectly paired with the creamy cooked arborio, it’s a hug-giving bowl of joy.

In need of some hugs and joy, like so many of the hospitality industry, last week I joined a couple of hundred chefs, producers, restaurateurs, writers, educators, and activists from across Ireland and beyond at JP McMahon’s Food on the Edge.

Two days of thought-provoking talks and master classes hosted by the incredible team at ATU Galway, the theme of proceedings this year was ‘A Sense of Place’. This year I was honoured to be asked to host a Whole Catch Approach masterclass. Demonstrating how we utilise the most of each fish, I filleted a whole cod and hake, assisted by Goldie chef and star of the future Anna Heveres. A fantastic couple of days of excellent food, conversation and the sharing of information affirms both the generosity and importance of Irish hospitality.

Smoked Haddock Risotto

By:aishling Recipe Moore

Is A Again Risotto I Dish Time To And Back Go Time

Servings

Time Preparation

10 mins

Cooking Time

40 mins

Total Time

50 mins

Course

Main

ingredients

Finely Onion Diced 1
Finely Diced 1 Celery, Stick
Diced Finely Leek, ½
Fennel Diced Finely Small 1 Bulb,
Olive Oil 3 Tbsp
White Tsp Pepper ½
Salt Sea
3 Minced Garlic Cloves,
65g Butter
300g Rice Arborio
Wine White 125ml
Fish Stock 1 2ltr
Natural Side/250g Haddock, Pieces Diced 1 Smoked In 1cm
Frozen 100g Peas
Parsley, 1 Bunch Chopped
Lemon 1
Black Cracked Pepper

method

And The Leek, Catch Careful To And Large Fennel Not Oil Minutes Heavy To Celery, To Allow Based Soften For Olive Five Vegetables Six And The A Sweat Gently Sweeten, The Pot To In Onion, Being Heat
With Salt And White Season Pepper
Again Two Gently Minutes Sweat The Add And For Garlic
Get Rice Butter Make Cook All The The To Of To Sure Add Melt Arborio Two Minutes, Allow In Then Coated Stirring Grains Butter, And The Rice The And For Add
Season Salt With Sea
Minutes, And Allow Alcohol To Wine Wine The The The Absorb The Rice Cook Off Cook And Two To For Add
The Or All Of Medium Measuring Warmed Take And Natural With To The Rice Starches Allowing Absorb Ladle The To Release Using Regularly Wooden Its Spoon At A 100ml Approximately 25 Jug, Before A Heat A A The Time, Adding Add A This Stock Stirring Will Pot Over Minutes 20 Extra Stock Any
Spoon Has And And Stock With Two Been For When Flakes Absorbed, All Warmed The Through And Smoked Peas Once Has Haddock The Diced Fish The Minutes Pressed Cook A Frozen Until Add
Juice Chopped Of With The And Pepper Salt Add Half Season A And The Lemon Black Of Lots Parsley,
Serve Immediately