Nordic Smoked Haddock Risotto: Leek and Dill (Nordisk Røkt Sei Risotto: Purre og Dill)

Instructions

1. Start by bringing the fish or vegetable stock to a gentle simmer in a saucepan.
2. Meanwhile, in a separate large pan, melt 1 tablespoon of butter over medium heat. Add the sliced leek and cook until softened.
3. Add the Arborio rice to the leeks and stir to coat the rice with the butter, cooking for 1-2 minutes until the rice becomes translucent around the edges.
4. Pour in the white wine and stir until it has been completely absorbed by the rice.
5. Begin adding the warm stock to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. While the risotto is cooking, place the smoked haddock in a shallow pan and cover with cold water. Bring to a gentle simmer and poach for 5-7 minutes until the fish is cooked through. Remove the haddock from the water and flake into large chunks, discarding any bones.
7. Once the risotto is ready, stir in the remaining tablespoon of butter, grated Parmesan cheese, and chopped dill. Season with salt and pepper to taste.
8. Gently fold in the flaked smoked haddock, being careful not to break it up too much.
9. Divide the risotto among serving plates, garnish with extra dill if desired, and serve immediately.