» Print Recipe
Flatten the garlic with the side of a large knife and remove the skin. Put the garlic, 1 bay leaf, 2 sprigs thyme and a couple of twists of freshly ground black pepper in a medium saucepan. Pour over 250ml fish or vegetable stock and add 500ml water.
Bring to the boil and add the rice. Return to the boil and cook for 6 minutes until the rice is half cooked. Drain well in a large sieve, discarding the cooking liquid. Spread the rice out on a large baking tray to cool quickly. Remove the garlic and herbs and set rice aside for later. (Cover and chill if not serving for a couple of hours.)
Place the haddock fillets in a medium pan with a lid. Add the remaining bay leaf and thyme. Pour over the milk, cover and bring to a fast simmer. Remove from the heat immediately and set aside. (If not serving for a while, allow to cool, then cover and chill.)
Fifteen minutes before ready to serve the risotto, strain the fish through a large colander and reserve the cooking liquid. When cool enough to handle, flake the fish, discarding all skin, bones and the herbs. Pour the reserved milk into a clean saucepan, add the remaining 250ml fish or vegetable stock and warm through gently.
Heat the olive oil in a large pan, add the shallot or onion and fry gently for 1-2 minutes. Next, add the leeks and cook for another 2-3 minutes until softened. Tip the part-cooked rice into the pan, then add a large ladleful of the milk stock. Cook, stirring continuously, until the liquid has been absorbed. Continue gradually adding the stock until the rice is just tender – you may have a little liquid left-over.
Remove the pan from the heat. Quickly stir in the mascarpone, Parmesan, smoked haddock, spinach and parsley until light and creamy. Add the lemon juice and seasoning to taste. Spoon into warmed dishes, scatter with a few Parmesan shavings and serve immediately.
Copyright © Gordon Ramsay
» Metric Converter