Whether you're looking to try something new or show off your culinary expertise to your friends, this yellow bean, vodka and smoked haddock risotto is sure to raise some eyebrows. Follow the instructions below to cook this dish.
Ready in 40 minutes.
- To start your basic risotto, heat your stock in one pan. In another melt a little butter in the pan with the olive oil over a low heat. Add the crushed garlic and chopped onion and fry gently until the onion is translucent. Add the rice and turn up the heat. After a minute add the vodka and keep stirring. Cook the vodka for a moment, this will allow the flavor to mellow and then add a ladle of the hot stock, and turn the heat down to a simmer to allow even cooking through the rice.
- As the stock evaporates continue to add the stock. This process should take around 15 minutes. After 15 minutes the rice should be soft but still have a slight bite – al dente.
- Combine the milk and bay leaves in a pan and lightly poach your haddock in, covered with a lid. Simmer for around 5 minutes and remove from the heat. Now flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don’t serve with any Parmesan sprinkled over – serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavours. Can be served with a light salad.