Sean’s Smoked Haddock Risotto by Maria Bravo
200g arborio rice
1 cup white wine
500ml of chicken stock
1 medium onion - finely diced
2 cloves garlic
Generous amount of grated parmesan
2 eggs (poached)
1 fillet of smoked haddock (chopped into bite size portions)(For two big portions)
Put the Instant pot on saute and add a good big glug of olive. Sweat the onions until they are translucent. Add the garlic and the rice. Stir it for a minute or so and then add the wine and keep stirring. This starts breaking down the rice and helps make the risotto nice and creamy.Once the wine has just about evaporated you can switch off the IP. Add the stock, stir, and put the lid on. Set the IP to manual for 8 minutes with the vent on sealing. Once the 8 minutes is up, use quick release to open the lid and add your haddock and cheese, mixing it in. Close the lid and seal. The residual heat should cook the fish.If the fish isn't cooked, or there is too much liquid, you can use saute.Poach your eggs, serve up the risotto with an egg on top, a drizzle of olive oil, and freshly ground black pepper.
