👨‍🍳 Instruktioner

1. 1

   Gently poach the smoked haddock in a shallow pan of water or milk for about 5-7 minutes until just cooked. Drain, flake the fish into large pieces, and set aside. Reserve the poaching liquid if using milk, as it can be added to the stock for extra flavour.

   ⏱️ 7 minutes

   💡 Proffstips: Be careful not to overcook the haddock, as it will become dry.
2. 2

   In a large, heavy-bottomed pan or pot, heat the olive oil and 25g of the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   ⏱️ 5 minutes
3. 3

   Add the sliced leeks and minced garlic to the pan and cook for another 5-7 minutes until the leeks are tender.

   ⏱️ 7 minutes
4. 4

   Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are lightly toasted and translucent around the edges.

   ⏱️ 2 minutes

   💡 Proffstips: Toasting the rice helps it absorb liquid more evenly.
5. 5

   Pour in the white wine and stir until it has evaporated.

   ⏱️ 2 minutes
6. 6

   Begin adding the warm stock, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.

   ⏱️ 25 minutes

   💡 Proffstips: Stirring releases the starch from the rice, creating a creamy texture.
7. 7

   Once the rice is cooked, stir in the remaining 25g of butter, the grated Parmesan cheese, and the flaked smoked haddock. Stir gently to combine.

   💡 Proffstips: Don't over-stir at this stage, as you don't want to break up the fish too much.
8. 8

   Season with salt and freshly ground black pepper to taste. Add the lemon zest, if using.

   💡 Proffstips: Be cautious with salt, as the smoked haddock is already salty.
9. 9

   Serve immediately, garnished with fresh chopped parsley.

   💡 Proffstips: Risotto is best served fresh.