Scott’s Smoked Haddock, chorizo and leek risotto.

Hi, Its Scott, here with this week’s recipe a smoked haddock, chorizo and leek risotto I have made this recipe bore using fish I have smoked myself over apple wood, but it works just as well with shop bought. And anyway, the key to this recipe is the leeks their mild oniony sweetness works well with Smokey flavours so goes great with the smoked fish and chorizo in this dish.

Its super simple to make and its sunshine on a plate which is great as we haven’t seen much of that in the weather recently.

So, let’s jump into the kitchen and find out how it’s made.

To serve 4 to 6 people.

You will need.

400g arborio risotto rice

200g diced chorizo.

250g sliced leeks.

600g smoked haddock.

2 cloves of garlic diced.

150ml white wine.

1.5 ltr veg stock.

1tsp tomato puree.

1tsp smoked paprika.

50g butter.

30g grated parmesan.

Method

Start by frying the chorizo in a saucepan with a little oil cook until crispy and the oil from the chorizo have been released now remove the chorizo from the pan and set aside.

Now add the slied leeks and garlic to the pan and cook down on a medium heat until they become nice and soft.

Whilst this is happening bring the veg stock to a simmer and then add the fish and poach for 5 minuets then remove the fish and set aside.

Now add the rice, tomato puree & paprika to the leeks and garlic and stir to coat the rice in the oil and then add the wine and cook for a couple of minutes and then add the chorizo back.

Now add the stock a ladle at a time allowing the rice to absorb the stock between each ladle repeat this until the stock has been used now flake in the fish and mix into the risotto.

Then finish the risotto by adding the butter and parmesan.

And that’s the recipe done hope you enjoy!