Smoked Haddock & Leek Risotto

Ingredients:

400g smoked haddock

olive oil

butter

4 young leeks , halved lengthways and thinly sliced

300g arborio rice or carnaroli rice

1 glass dry white wine

chicken stock fresh, cube or concentrate, made up to 1.5litres, kept simmering

a small bunch of chive , snipped

Method:

Put the haddock in a heatproof dish and just cover with boiling water. Cover with clingfilm and leave for 10 minutes. Flake into decent-sized chunks.

Meanwhile, heat 2 tbsp oil and a knob of butter in a wide shallow pan then add the leeks. Cook slowly for 10 minutes until completely softened. Turn up the heat, add the rice and stir to coat the grains. Pour in the wine and stir until absorbed. Add the stock, a ladleful at a time, stirring each lot in, until the rice is just tender and creamy (you might not need to use all the stock). Stir in the haddock and chives and serve.