JamieOliver.com
yellow bean, vodka and smoked haddock risotto
Serves 6The thing about risottos is that you can never have enough combinations, and just when you think you’ve done them all you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto you don’t want to include any Parmesan, so bear this in mind. If you’re a risotto fan you’ve got to give this a try.
Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I carry on as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don’t serve with any Parmesan sprinkled over – serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavours. Lovely.
• from Jamie's Kitchen
Ingredients
• 1 x basic risotto recipe minus the Parmesan• 4 shots of vodka (in place of wine in the basic recipe)
• 700g/1½lb smoked haddock, undyed
• 565ml/1 pint milk
• 2 bay leaves
• 255g/9oz yellow beans, stalks removed, finely sliced
• 1 handful of yellow celery leaves, from the heart
12 comments
1. terry Sat 13 Dec 2008 16:48
i've never seen yellow beans where can i buy them and when are they in season?
2. Sarah Chrisp Thu 09 Oct 2008 19:51
Aha! This is a recipe! 4 shots of vodka, which gets cooked with the rice.
I made the river Cafe Book 2 vodka risotto - page 110. Someone gave it to me as a present, as I'm not a very good cook. They seemed straightforward recipes, however 8 fl oz of vodka had to be added at the very end ! We all got very drunk. I am not a cook so I really trust the recipe will be accurate, so I thought I'd made a mistake.
Its so much better following what you do on the tv - as you see the amounts and timing - and its memorable. I have been a bit put off recipes after my vodka experience.
Great campaign.
I made the river Cafe Book 2 vodka risotto - page 110. Someone gave it to me as a present, as I'm not a very good cook. They seemed straightforward recipes, however 8 fl oz of vodka had to be added at the very end ! We all got very drunk. I am not a cook so I really trust the recipe will be accurate, so I thought I'd made a mistake.
Its so much better following what you do on the tv - as you see the amounts and timing - and its memorable. I have been a bit put off recipes after my vodka experience.
Great campaign.
3. nicole kehl Sat 20 Sep 2008 16:48
i love risotto, it's always good !
i cooked a risotto from you, with white chocolate, vanilla and cinnamon !
it was so good, but have you any recipes ?
i cooked freestyle and i wasn't sure about all ! can you help me please !
thx
ps: ooh god, my english (i'm form switzerland ... :D )
i cooked a risotto from you, with white chocolate, vanilla and cinnamon !
it was so good, but have you any recipes ?
i cooked freestyle and i wasn't sure about all ! can you help me please !
thx
ps: ooh god, my english (i'm form switzerland ... :D )
4. David Mercer Thu 18 Sep 2008 15:38
Stig-tastic. I love BEANS, especially yellow ones!!
5. bissan hazem Sat 12 Jul 2008 06:44
could someone breake it down little pit
6. bissan hazem Sat 12 Jul 2008 06:43
it's just complicated for me how suppose to simmer the fish with stock and milk and if it is,should i remove the fish after and add the same stock slowly to the risotto.
7. mykey Mon 26 May 2008 16:44
well i think its shite to be honest it wasnt nice. Sorry jamie
8. celsa Mon 26 May 2008 14:47
hi from canary island (SPAIN), my job and hobbie is the kitchen, i like so much your fresh style and your delicious dishes
9. leo guan Sat 24 May 2008 03:46
HELLO JAMIE ! I AM CHINESE BUT MY JOB IS CHEF FRENCH KIT CHEF ! I LIKE U THE IDEA FOR THE DISH OR FOOD ! LOVELY!
WISH FOR YOU!
WISH FOR YOU!
10. andrew hoyle Fri 23 May 2008 12:33
i think the italian idea of leaving parmesan out of fish risottos works with some dishes but not in others try it with this one and see my favourite at the moment is wilted spinach and rocket pesto with a soft poached deep fried panko crumbed egg
11. Bob Thu 22 May 2008 10:33
i love u jamie
ur recipes are ace!
u should be priminister
ur recipes are ace!
u should be priminister
12. Bob Thu 22 May 2008 10:29
I loove this yay me
go jamie
i live for risotto
yay!!!!!!!!!
it's loverly i tried it at home:)
go jamie
i live for risotto
yay!!!!!!!!!
it's loverly i tried it at home:)