Preparation time: 10 minutes
Cooking time: 30 minutes
*1 tbsp olive oil
*60g (2oz) unsalted butter
*1 onion,finely chopped
*1 celery stick,finely chopped
*200g (7oz) Arborio rice
*150ml (5fl oz) dry cider
*1 litre (1.75 pints) chicken stock
*150g (5.5oz) fillet of undyed smoked haddock, skinned and chopped
*50g (1.75oz) baby leaf spinach
*grated zest and juice of 1 lemon
*60g (2oz) parmesan cheese,
*freshly grated salt and ground pepper
*4 tbsp double cream
1. Heat the oil and half the butter in a large saucepan. Add the onion and celery and fry on a medium heat for 5 minutes until softened but not browned. Add the rice, cook for a few minutes, stirring until glistening. Add the cider and leave to bubble until it has been absorbed. Start adding the stock, a ladleful at a time, allowing the rice to absorb all the liquid before adding more.
2. When the rice is nearly cooked and you have only 1 more ladleful of stock to go, after about 15 minutes, add the haddock, and the last of the stock. Cook until the stock is absorbed, then stir in the spinach, and lemon zest. As soon as the spinach is wilted, stir in the lemon juice, Parmesan cheese, the rest of the butter, cut in small flakes, and the cream. Taste and adjust the seasoning.
3. Spoon the risotto on to warm plates and serve straight away.
Recipe adapted from Master Chef Kitchen Bible