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
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 therisotto 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 therice 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.
source : jamieoliver.com
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