The Arbroath Smokie is one of Scotland’s best-loved fish delicacies. The traditional dried haddock can be enjoyed in soups, pies, pastas, and much more! Our recipe of the week is the Arbroath Smokie and Pea Risotto from The Arbroath Smokie Bible by Iain R. Spink, whose family have been involved in this traditional way of cooking haddock for five generations.
Arbroath Smokie and Pea Risotto from the Arbroath Smokie Bible by Iain R Spink
This recipe uses cream cheese to obtain a creamy finish but, if you prefer your risotto to be more traditional, omit the cream cheese and, at the end of cooking the rice, beat in 50g of unsalted butter, followed by 100g Grana Padano cheese, before adding the fish and peas.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
1 tbsp olive oil
25g unsalted butter
small bunch of spring onions – white parts finely sliced,
green parts chopped
1 bay leaf
2 tbsp fresh thyme
400g Arborio rice
1 glass white wine
700ml fish or vegetable stock
150g peas, frozen
100g full-fat cream cheese
2 pairs Arbroath Smokies, boned and flaked
Melt the olive oil and butter in a large saucepan and cook the spring onions for 2–3 minutes. Add the bay leaf, thyme and rice and cook for a further 2 minutes. Pour in the white wine and stir until it has been absorbed. Add the stock a little at a time and stir
occasionally until absorbed. This will take about 15–20 minutes. There should still be a little bite in the rice. Remove the bay leaf.
Meanwhile, cook the peas in boiling water for 4 minutes. Drain and reserve.
Add the cream cheese and stir until melted through the rice. Add the flaked Arbroath Smokies and peas and heat through gently.
Serve in large bowls.