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Kedgeree risotto
Serves 4
Easy
Total time:
The brunch classic- Italianised!
Skip to 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 1
1. 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 2
2. Add rice and coat in oil and stir for a minute.step 3
3. Add splash white wine vinegar.step 4
4. 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 5
5. When adding the last lot of stock add in the beans and the mushrooms to the risotto.step 6
6. 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 7
7. 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 8
Using tablespoons of spices seems excessive but it results in a wonderfully aromatic dish!
