I used to be a bit funny about fish. I used to only eat fish fingers, tuna and a bit of smoked salmon. One of my family’s favourite meals is kedgeree, so my dad would make me my own (kind of weird but delicious) version with tuna instead. I don’t know what happened, I must have had an epiphany a few years ago and now I love smoked fish.
This smoked haddock risotto is similar to the kedgeree my dad makes, but relies on the risotto rice and a little of the fishy milk for creaminess rather than using any cream. It came out a bit luminous due to using a vegetable stock cube, I think next time fish stock would be better, but you live and learn.
You can make this with frozen smoked haddock to save ££ and enjoy with a poached egg on top if you’re feeling ~fancy~.