Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 pound smoked haddock (Finnan Haddie), skin removed and flaked
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Wooden spoon
- Skillet
- Slotted spoon
Step-by-step instructions:
1. In a large saucepan, heat the chicken or vegetable broth over medium heat until it comes to a simmer.
2. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the Arborio rice to the skillet and stir to coat with the onion and garlic mixture. Cook for 1-2 minutes until the rice is lightly toasted.
4. Add the white wine to the skillet and stir until it is absorbed by the rice.
5. Begin adding the simmering broth to the skillet, one ladleful at a time, stirring constantly until each addition is absorbed by the rice. Continue adding broth and stirring until the rice is cooked through and has a creamy consistency, about 20-25 minutes.
6. While the risotto is cooking, blanch the asparagus in boiling salted water for 2-3 minutes until tender-crisp. Drain and set aside.
7. In a separate skillet, melt the butter over medium heat. Add the flaked smoked haddock and sauté until heated through.
8. Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste.
9. Gently fold in the blanched asparagus and sautéed smoked haddock.
10. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 14g
Carbohydrates per serving: 47g
Protein per serving: 20g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Chicken or vegetable broth can be substituted with water or fish stock.
- Dry white wine can be substituted with chicken or vegetable broth.
- Parmesan cheese can be substituted with other hard cheeses.
- Asparagus can be substituted with other green vegetables such as peas or green beans.
- Smoked haddock can be substituted with other smoked fish such as salmon or trout.
Variations:
- Add sautéed mushrooms or roasted red peppers for additional flavor.
- Substitute the smoked haddock with cooked shrimp or scallops.
- Add a splash of heavy cream for a richer, creamier risotto.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the bottom of the skillet.
- Use a slotted spoon to remove the smoked haddock from the skillet to prevent excess oil from getting into the risotto.
- Add the broth to the skillet one ladleful at a time to ensure the rice cooks evenly and absorbs the liquid properly.
Storage instructions:
Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the risotto in a skillet over medium heat, adding a splash of broth or water to loosen the mixture if necessary.
Presentation ideas:
Serve the risotto in individual bowls, garnished with chopped fresh herbs such as parsley or chives.
Garnishes:
Chopped fresh herbs such as parsley or chives.
Pairings:
Serve the risotto with a crisp green salad and a glass of white wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the risotto is too dry, add additional broth or water to loosen the mixture.
- If the risotto is too wet, continue cooking over low heat until the excess liquid has been absorbed.
Food safety advice:
- Ensure that the smoked haddock is fully cooked before adding it to the risotto.
- Store leftover risotto in the refrigerator within 2 hours of cooking.
Food history:
Finnan Haddie is a traditional Scottish dish made from smoked haddock. It has been enjoyed for centuries and is often used in soups, chowders, and stews.
Flavor profiles:
This dish has a creamy, savory flavor with a hint of smokiness from the haddock.
Serving suggestions:
Serve the risotto as a main course for a cozy dinner at home.
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