KEDGEREE RISOTTO

Kedgeree risotto image

Provided by frambo

Time 1h15m

Yield Serves 4

Number Of Ingredients 0

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Steps:

1. Heat oil in large saucepan and add all spices. Release aroma for 1 min and add the chopped onion until soft but not brown.
2. Add rice and coat in oil and stir for a minute.
3. Add splash white wine vinegar.
4. Add 1/4 stock, stir, cover and leave over a low-medium heat. Check every 10-15mins and add another 1/4 of the stock when rice has absorbed the last lot.
5. When adding the last lot of stock add in the beans and the mushrooms to the risotto.
6. In a separate pan, make sure the haddock is covered by the milk, add the bay leaves and poach for about 10 mins on a medium heat. Drain the milk away and remove the bay and flake into big chunks, being careful to remove any stray bones!
7. When the risotto has reached the consistency you like add the haddock and the chopped herbs and stir in. Serve hot with the hardboiled egg in quarters on top.
Using tablespoons of spices seems excessive but it results in a wonderfully aromatic dish!