Smoked Haddock & Smoked Bacon Risotto
- 100g Arborio rice
- 30g onion, finely diced
- 1 small garlic clove, finely chopped
- 30g grated Parmesan
- 30g unsalted butter
- 1 rasher smoked bacon, diced
- 30g raw smoked haddock, diced
- 400ml vegetable/fish stock
- 2 tablespoons olive oil
- Salt & black pepper for seasoning
- Sweat onion and garlic in the olive oil without colour , add the rice, stirring until coated with the oil.
- Slowly add stock, stirring at all times until absorbed, approximately 20 minutes.
- Meanwhile, fry the bacon until crispy and drain off any fat, add to rice along with the smoked haddock, cook for 3-4 minutes.
- Stir in the Parmesan and butter to finish, check seasoning and serve.
arborio rice, onion, garlic, parmesan, butter, rasher smoked bacon, haddock, vegetablefish stock, olive oil, salt
Taken from www.epicurious.com/recipes/member/views/smoked-haddock-smoked-bacon-risotto-50147742 (may not work)