INGREDIENTS

Serves 4

Two large filets of Scottish smoked haddock 

300g arborio rice

1 medium size onion or 3 shallots 

1l vegetable stock 

2 spoons of olive oil

Large knob of butter 

4-6 rashers of pancetta 

175ml glass of white wine 

Half a bunch of fresh dill

1 lemon

Tub of crème fraîche

Salt and Pepper seasoning

Method

1. Warm up the oil on medium heat in large frying pan and sauté the onions.  

2. Add the butter, then stir in the rice in butter and onions for a minute or two.

3. Add the wine and stir. Lower the heat to minimum  

4. Make sure you have stock simmering on the hob ready to be used straight after the rice absorbed the wine. 

5. Keep adding more stock and stir so it doesn’t catch. Cook about 20 minutes or until the rice is al dente.

6. Grill the pancetta until crispy. Set aside.

6. Add a little seasoning but be careful with salt as haddock is quite salty. Add couple of spoons of creme fraiche and stir. 

7. Slice the fish into 1 inch size chunks as it will fall apart into pieces when stirred. Warm up the fish in the risotto for a couple of minutes, then turn off the heat. 

8. Squeeze in some lemon juice and sprinkle with plenty of fresh dill before plating.

9. Serve with lemon wedge, crispy pancetta and a dollop of crème fraîche on top.