Smoked fish risotto with poached egg
(from Elyce123’s recipe box)
Source: delicious. September 2004
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
- 300ml milk
- 1 bay leaf
- 250g piece smoked cod, skinned
- 50g unsalted butter
- 1 tbsp olive oil
- 1 large leek, trimmed, washed, halved and thinly sliced
- 2 garlic cloves, crushed
- 250g arborio risotto rice
- 150ml white wine
- 750ml hot vegetable stock
- 150g frozen peas, thawed
- 2 tbsp chopped fresh chives
- 4 soft poached eggs, to serve
Put the milk, bay leaf and cod in a pan, bring to a simmer, then poach for 5 minutes. Drain, reserving liquid, flake the fish and discard bones. Set aside.
Melt half the butter with the oil in a heavy-based frying pan. Add the leek and cook for 2 minutes. Add the garlic and cook for a few seconds. Tip in the rice and cook, stirring, for 1 minute. Pour in the wine and bubble until evaporated. Add half the stock, bring to the boil, then simmer, stirring until the stock has almost evaporated – about 5-7 minutes. Add the remaining stock and repeat, cooking for 5-7 minutes. Stir in the fish poaching liquid and cook for 5 minutes, stirring.
The rice should be al dente. Stir in peas, fish and half the chives and cook for 1-2 minutes. Season and stir in rest of butter. Divide risotto between 4 bowls and top each with a poached egg. Sprinkle with remaining chives.