Gino D’Acampo serves up quick smoked haddock risotto for the festive season on Let’s Do Christmas.
The ingredients are: 150g smoked haddock fillet, a few black peppercorns, 1 tbsp olive oil, 1 clove garlic, 1 packet of microwave rice, 25ml white wine, stock or water, 1 tsp English mustard, 2 tbsp mascarpone cheese, 1 tbsp chopped parsley and salt and pepper.
To prepare the dish, bring a small saucepan filled with water or stock to the boil.
Add the haddock and peppercorns, then cook for 3 minutes. Then remove the fish and place on a plate.
Heat another frying pan, then add the oil and garlic. Cook for a minute before adding in the rice. Add a splash of white wine or stock to help loosen the rice.
Finally sir in the mustard and mascarpone cheese. Break up the fish and add to the pan reserving a little for the top then add some parsley. Season well with black pepper and a pinch of salt.
Serve the risotto on a plate with a scattering of the reserved fish and parsley.