1 litre of fish or light chicken stock.
300g smoked haddock
2 shallots
300g of risotto rice
25g of butter
1 tbsp Dijon mustard - doesn't make it too spicy
2 tbsp creme fraiche or thick cream
2 tbsp of finely chopped curly parsley
4 tbsp of fresh grated parmesan
Heat the stock in a suitable pan and poach the fish for five mins.
While this is going on peel, chop and gently fry the shallots in the butter.
Add the rice, stir for a couple of mins and then add the mustard.
Take the fish out the stock and allow to cool before skinning and breaking into chunks. Save the stock!
Treat like a normal risotto and add the stock in small quantities stirring all the while until it's all gone.
Add the rest of the ingredients, stir for a bit, turn off the heat and cover and leave for five mins before serving with plenty of black pepper, nice bread and a salad.
Note: This is supposed to serve four but that's probably four not very hungry people. Leftovers will keep till tomorrow in the fridge.
I found it a bit rich and would leave the cream out or use half as much next time I make it and add some lemon juice at some point and probably some mushrooms too.
