Half Fat Crème Fraîche Risotto
Ingredients
Irish Yogurts Clonakilty Half Fat Crème Fraîche
400ml Milk
600g Smoked haddock5 Bay leaves
5g Fresh thyme
250g Arborio rice
50g Parmesan
400ml Veg stock (made from stock cubes)
1 Leek
2 Garlic
100ml White wine
150g Frozen peas
150g Irish Yogurts Clonakilty Half Fat Crème Fraîche
400ml Milk
Method
- In a saucepan place the milk, bay leaves and thyme.
- Gently bring the milk to the boil. Add the smoked haddock with the skin on into the milk and simmer for 5-7 minutes until the smoked haddock is just cooked and flaking away from the skin.
- Remove the smoked haddock from the pan, flake the flesh away from the skin. Strain and reserve the milk.
- To begin risotto finely chop the leeks and garlic. Make the veg stock by dissolving the stock cube in the boiling water.
- In a large bottomed pan add the olive oil, leeks and garlic.
- Cook for 5 minutes on a medium heat. After 5 mins add the Arborio rice and cook for 2 more minutes, then add the white wine and cook until rice has absorbed the wine.
- Then slowly add the milk 100ml at a time stirring regularly. When milk is all absorbed into the rice, add the vegetable stock 100 ml at a time.
- This should take about 20 minutes. At this point add the parmesan and peas.
- Cook for a further 5 minutes. Then finally fold in the Irish Yogurts Clonakilty Half Fat Crème Fraîche half fat crème fraiche and flaked smoked haddock.
- The Arborio rice should be slightly al dente and the risotto consistence should be slightly loose.
- If you gently shake the pan the rice should move like a wave.
- Serve in a bowl and top with a little extra parmesan.
