Leek and smoked haddock risotto

Ingredients
1 tbsp Olive oil
175g black pudding, cut into thick slices, then each slice into quarters
300g-400g undyed smoked haddock fillets
25g Butter
3 Shallots, chopped
2 cloves Garlic, crushed
100ml dry White wine
250g arborio or carnaroli Risotto rice
1.2 litres fresh fish or vegetable stock, (home-made or shop-bought, ready-made in a tub)
2 medium leeks, thinly sliced
freshly ground salt and black pepper
2–3 tbsp Mascarpone
25g finely grated Parmesan
2 tbsp chopped Parsley

Method

1. Heat the olive oil in a frying pan. Fry the black pudding pieces briskly for 1-2 minutes until crisp on the outside. Remove and set aside.

2. Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 1cm square chunks and set aside.

3. Heat the butter in a wide shallow pan. Add the shallots and garlic and sweat for about 3 minutes until softened. Pour in the wine, bring to the boil and cook until reduced by half, stirring frequently. Stir in the risotto rice and cook for 1-2 minutes.

4. Meanwhile, heat the stock in a separate saucepan until simmering. Add a quarter of the stock to the rice. Bring to the boil, reduce heat and simmer the rice uncovered until the stock is absorbed, stirring frequently.

5. Add a further quarter of the stock plus the leeks and continue simmering until the liquid is absorbed, stirring occasionally. Add the fried black pudding, the diced smoked haddock and the remaining stock. Season with sea salt and freshly ground pepper, bearing in mind the saltiness of the smoked haddock. Continue simmering, stirring occasionally, until most of the stock is absorbed and the rice grains are plump and tender yet still retain a good 'bite'. This should take around 15-20 minutes.

6. Stir in the mascarpone or crème fraîche and grated Parmesan. Check the seasoning and serve immediately, sprinkled with chopped parsley.