- 1 basic risotto recipe
- 4 shots vodka, in place of wine in the basic risotto recipe
- 700 g smoked haddock, from sustainable sources, ask your fishmonger, undyed
- 565 ml milk
- 2 bay leaves
- 255 g yellow beans, stalks removed, finely sliced
- 1 handful yellow celery leaves, from the heart
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.