1 bay leaf
1 tsp thyme
225g/8oz arborio rice
500ml/17fl oz fish stock or vegetable stock
1 tsp curry powder (medium strength)
½ handful chopped parsley
65g/2½oz frozen petit pois peas
285g/10oz un-dyed smoked haddock fillet
500ml/17fl oz milk
1 tbsp olive oil
3 thin strips of pancetta or streaky bacon
squeeze of lemon
serve with a poached egg on top (optional)
In a large pan over a medium heat sweat the shallots, then add the bay leaf, thyme and curry powder and stir.
Add the rice and stir well to coat the crains with the mixture.
Gradually add fish stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15 minutes until all the stock is used up. It is very important that the stock isn't added all at once.
When the last ladleful has been absorbed, add the peas and stir them in.
Meanwhile, place the haddock into the simmering milk and poach for about 1-2 minutes depending on how thick the fillets are. Once the fish is poached, discard the skin and flake it into the risotto.
Meanwhile fry the pancetta until very crispy and keep warm until you are ready to serve.
Add the butter, parsley and marscarpone to the risotto and fold everything together.
Spoon the risotto onto the centre of a plate, rest the crispy pancetta against the risotto and place a poached egg on top.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.