Categories: September

Ingredients

• 300ml milk
• 1 bay leaf
• 250g piece smoked cod, skinned
• 50g unsalted butter
• 1 tbsp olive oil
• 1 large leek, trimmed, washed, halved and thinly sliced
• 2 garlic cloves, crushed
• 250g arborio risotto rice
• 150ml white wine
• 750ml hot vegetable stock
• 150g frozen peas, thawed
• 2 tbsp chopped fresh chives
• 4 soft poached eggs, to serve

Directions

1. Put the milk, bay leaf and cod in a pan, bring to a simmer, then poach for 5 minutes. Drain, reserving liquid, flake the fish and discard bones. Set aside.

2. Melt half the butter with the oil in a heavy-based frying pan. Add the leek and cook for 2 minutes. Add the garlic and cook for a few seconds. Tip in the rice and cook, stirring, for 1 minute. Pour in the wine and bubble until evaporated. Add half the stock, bring to the boil, then simmer, stirring until the stock has almost evaporated – about 5-7 minutes. Add the remaining stock and repeat, cooking for 5-7 minutes. Stir in the fish poaching liquid and cook for 5 minutes, stirring.

3. The rice should be al dente. Stir in peas, fish and half the chives and cook for 1-2 minutes. Season and stir in rest of butter. Divide risotto between 4 bowls and top each with a poached egg. Sprinkle with remaining chives.

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