Kedgeree risotto
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
For the basic risotto:
- 100g each risotto rice (I use organic wholegrain risotto rice. It takes longer to cook but needs less attention than other risotto rice)
- 1 large spanish onion
- sunflower oil (enough to coat soften the onion and coat the rice)
- 2 tbsp of madras curry powder
- 1 tbsp tumeric
- 1 tsp caraway seeds
- 1tsp whole aniseed
- 1.5 L stock (I use marigold boullion powder)
- splash white wine vinegar
- 100g fine green beans (ends removed, halved)
- 150g mushrooms finely diced
- 1/2 packet fresh parsley chopped
- 1/2 packet fresh coriander chopped
1 hardboiled free range egg for each person
- Also
- 500g undyed smoked haddock
- 2 bays leaves
- enough milk to cover
Method
- STEP 11. Heat oil in large saucepan and add all spices. Release aroma for 1 min and add the chopped onion until soft but not brown.
- STEP 22. Add rice and coat in oil and stir for a minute.
- STEP 33. Add splash white wine vinegar.
- STEP 44. Add 1/4 stock, stir, cover and leave over a low-medium heat. Check every 10-15mins and add another 1/4 of the stock when rice has absorbed the last lot.
- STEP 55. When adding the last lot of stock add in the beans and the mushrooms to the risotto.
- STEP 66. In a separate pan, make sure the haddock is covered by the milk, add the bay leaves and poach for about 10 mins on a medium heat. Drain the milk away and remove the bay and flake into big chunks, being careful to remove any stray bones!
- STEP 77. When the risotto has reached the consistency you like add the haddock and the chopped herbs and stir in. Serve hot with the hardboiled egg in quarters on top.
- STEP 8Using tablespoons of spices seems excessive but it results in a wonderfully aromatic dish!
