Recipe: Kedgeree Risotto

This winter warmer is a soothing addition to your cooking arsenal. As an amalgamation between East and West it hits all the right notes.

Information

• Preparation time: 15 minutes
• Cooking time: 40 minutes
• Utensils:
  • Frying pan (30cm/12 inches)
  • Pot (for poaching)
  • Spatula
  • Sharp knife
  • Ladle
  • Spoon (for tasting)
  • 1 litre (4 cup) measuring jug

Ingredients

1 Onion (diced)

1 tbsp Butter

1 tbsp Olive oil

1 cup Risotto Rice

500g Smoked Haddock

1 liter Fish/Chicken stock

pinch of cayenne pepper

pinch of turmeric

pinch of nutmeg

1 tbsp curry powder

2 Eggs (hard boiled)

150 ml cream

1 tbsp lemon juice

2 tbsp Chopped Parsley

salt & pepper to taste

Preparation Steps

1. Hard boil the two eggs
2. Poach the haddock in water until cooked (keep the water)
3. Finely chop onion and add to melted butter and olive oil
4. Fry until soft
5. Add rice and coat well with onion mix
6. Add turmeric, cayenne pepper, and nutmeg
7. Mix well
8. Remove the haddock from water and flake
9. Mix left over haddock water with stock to get 1 liter
10. Mix chicken/fish stock with curry powder
11. Ladle one spoon of stock at a time until completely absorbed by the rice
12. Chop parsley and mix with haddock
13. Chop egg into chunks
14. Once risotto is almost cooked, add lemon
15. When the stock is finished add the cream, the haddock, parsley, and eggs.
16. Season to taste, serve!