Smoked Haddock & Smoked Bacon Risotto

  1. Sweat onion and garlic in the olive oil without colour , add the rice, stirring until coated with the oil.
  2. Slowly add stock, stirring at all times until absorbed, approximately 20 minutes.
  3. Meanwhile, fry the bacon until crispy and drain off any fat, add to rice along with the smoked haddock, cook for 3-4 minutes.
  4. 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)

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