Sunday, 29 November 2015

Mushroom Risotto with Haddock.

This was another dish cooked with a friend while on my visit to the west country and again I was just the sous-chef!
I was a bit skeptical about fish with it but the combination of earthy mushrooms with the fish was excellent.
We used a mix of dried and fresh mushrooms, if you can get wild foraged mushrooms all the better but any combination is ok.
Other meaty white fish like sea bass, pollack or cod would also work well or indeed none at all.
First put your dried mushrooms in water to soak.
Put a saucepan of veg or chicken stock on to heat up.
In a large pan or frying pan heat a knob of butter on a high heat.
Add a chopped onion and soften.
Then add your risotto rice and stir to coat with the butter.
Add a glass of white wine and burn off the alcohol stirring constantly.
Add the soaked and drained dried mushrooms. some recipes suggest adding the soaking liquor, but i would advise against it as its very strong and very bitter. If you are unsure smell it. If you are still unsure taste it!
Reduce the heat slightly to med/high and add a ladle full of hot stock stirring continuously.
When all the stock has been absorbed repeat.
Keep doing this for 20-25mins until the rice is cooked - it should still be a little firm in the centre.
Remove from the heat and add chopped butter - leave to rest for a few mins.
Meanwhile in another pan saute your fresh mushrooms if using in a little butter with chopped parsley.
In another pan put your fish on to cook.
Stir and beat the risotto furiously with a wooden spoon to incoporate the butter.
Add grated Parmesan and do the same.
Stir in your sauteed mushrooms and serve with cooked fish on top.

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