We recently visited Northumberland for a short holiday and our friends took us to a delightful spot called Bradley Gardens where we had a brilliant lunch in their Glass House Cafe. They had a delicious smoked haddock risotto on the menu and this is my take on that dish. It’s as close as possible to how I guessed they made it anyway. I already had fish stock in the freezer leftover from making the Arroz Verde recipe a couple of weeks back but it’s very easy to make and adds a lot to the overall flavour of the dish.

• Serves 2
• 200g risotto rice – Arborio or Carnaroli
• 1 stick celery, finely sliced
• 1 large banana shallot, peeled and finely chopped
• 1 litre hot white fish stock. This is the same as for my recent arroz verde recipe: 1kg of fish bones, such as lemon sole and plaice, I onion, 1 fennel bulb, 2 sticks of celery, 1 sprig of fresh thyme. Put all the ingredients and 2½ litres of water in a large pan and simmer gently for 30 minutes with the lid on so that you don’t stink out your kitchen. Strain through a fine or muslin-lined sieve and discard the stock vegetables and fish bones. If not using immediately, leave to cool, then refrigerate or freeze.
• 600g smoked haddock loin
• Enough milk to cover the fish when cooking
• 50g butter
• 2 tbsps finely grated Parmesan
• 1 tbsp finely chopped parsley
• Ground white pepper and salt
• Spinach to serve
• Lemon and extra virgin olive oil for garnish

To make…

• Place the haddock loin in a small pan, cover with milk and cook gently over medium heat until the fish is just cooked. It should take no more than ten minutes.
• Add the butter and a splash of olive oil to a saucepan and allow to melt over a medium heat.
• Add the finely chopped shallot and celery and cook for 10 minutes or so until soft and translucent. Stir in the rice. Gradually ladle in the fish stock and keep stirring until the rice has become creamy and the rice is cooked through – al dente with a little bite is what you’re aiming for. It should take about 20 minutes or so. Stir in half the Parmesan and allow to melt into the stock.
• Add enough milk from the smoked haddock to ensure the risotto is beautifully creamy. Season with white pepper and a touch of salt to taste.
• Serve on warmed plates, flake the haddock over the top and sprinkle with finely chopped parsley. Add a slice of lemon to squeeze over and a light drizzle of extra-virgin olive oil. Add a little wilted spinach on the side that has been napped in a little hot butter and a grating of nutmeg.

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