St David's Day risotto

• smoked haddock2

  fillets (about 200g/8oz each)

• leek↗1

  trimmed and sliced

• butter↗small knob

  small knob

• risotto rice↗300g g
• mascarpone↗3 tbsp tbsp
• chiveshandful

  handful, chopped to serve, optional

Step-by-step instructions

1. 1

   Put the fish in a large bowl, cover with 1.2 litres boiling water and leave for 8-10 mins until it flakes easily. Remove it with a slotted spoon, peel off skin and flake into large chunks. Keep the warm liquid.

2. 2

   Cook the leek in butter in a large frying pan until softened. Stir in the rice, then pour over the fish poaching liquid. Give it a good stir, then let it bubble for 15-20 mins until the rice is nearly cooked.

3. 3

   Carefully stir in fish flakes without breaking them up. Cook rice for 2 mins more, stirring occasionally until cooked and most of the liquid has evaporated. Stir in mascarpone and sprinkle with chives if using.