Ingredients
100g Arborio rice
30g onion, finely diced
1 small garlic clove, finely chopped
30g grated Parmesan
30g unsalted butter
1 rasher smoked bacon, diced
30g raw smoked haddock, diced
400ml vegetable/fish stock
2 tablespoons olive oil
Salt & black pepper for seasoning
Preparation
Sweat onion and garlic in the olive oil without colour , add the rice, stirring until coated with the oil.
Slowly add stock, stirring at all times until absorbed, approximately 20 minutes.
Meanwhile, fry the bacon until crispy and drain off any fat, add to rice along with the smoked haddock, cook for 3-4 minutes.
Stir in the Parmesan and butter to finish, check seasoning and serve.
