risotto

yellow bean, vodka and smoked haddock risotto

servings
6

method

The 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

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tried this recipe or a similar one? share your tips...

1. by norma on Wed 03 Aug 2011 @ 12:46

great stuff Jammie!!!! Love it!! Norma in South Africa

2. by norma on Wed 03 Aug 2011 @ 12:44

Great stuff Jammie!!! love it!! Norma in South Africa

3. by Gerry on Mon 15 Jun 2009 @ 11:55

Ella, I think the yellow beans must be a color variant of our usual green string beans. Not yet made the recipe but have found all the different comments interesting. Hate milk and certainly wouldn't use it in a risotto; will poach the fish in fish stock.

4. by Raphael Moura (Sao Paulo - Brazil) on Thu 28 May 2009 @ 18:23

Hi there Jamie, how's it going.
Nice to meet ya, my name is Raphael, I'm from Brazil. And here there's a lot of different cooking, lots of diferent tastes...
I watch your program and taste it. It's so nice ya simple form of show the complicatio of food.
I dream to go there in some of your restaurants and enjoy with family and friends. I hope to learn a bit more of cooking cos' it's amazing.

Thanx for teaching us!

Come to Brazil someday, you'll enjoy everything!

5. by Ella on Thu 28 May 2009 @ 14:28

This looks great, but I'm not sure what 'yellow beans' are (down under). If you could please clarify, that'd be great. Look forward to trying this one. :)

6. by @nGoose on Wed 13 May 2009 @ 14:43

You are the Risotto king. Your method of cooking risotto, was the one that I used when I made my first good risotto. It is the best method, great results, every time. Thanks mate
I am going to use peas instead of yellow beans. Adding them near the end. Also flat parsley will be added.

7. by Claire on Mon 19 Jan 2009 @ 20:40

Hi Jamie, I love your recipes, but this was uwful. It looked like sick and stunk the house out. It was also quite curdled, but cookign that bit longer made the lumps of curdled whatver less obvious. My whole family prodded it for a while and then gave up. Sorry mate, no go for us.

8. by terry on Sat 13 Dec 2008 @ 16:48

i've never seen yellow beans where can i buy them and when are they in season?

9. by Sarah Chrisp on 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.

10. by nicole kehl on 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 )

11. by David Mercer on Thu 18 Sep 2008 @ 15:38

Stig-tastic. I love BEANS, especially yellow ones!!

12. by bissan hazem on Sat 12 Jul 2008 @ 06:44

could someone breake it down little pit

13. by bissan hazem on 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.

14. by mykey on Mon 26 May 2008 @ 16:44

well i think its shite to be honest it wasnt nice. Sorry jamie

15. by celsa on 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

16. by leo guan on 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!

17. by andrew hoyle on 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 favorite at the moment is wilted spinach and rocket pesto with a soft poached deep fried panko crumbed egg

18. by Bob on Thu 22 May 2008 @ 10:33

i love u jamie
ur recipes are ace!
u should be priminister

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