Haddock Risotto Recipe - Great British Chefs

Ingredients

• 200g of un-dyed smoked haddock fillet, skinned and pin-boned
• 50g of onion, finely chopped
• 175g of Arborio risotto rice
• 100ml of white wine
• 600ml of fish stock
• 150ml of double cream
• 50g of Parmesan, grated
• 1 tbsp of olive oil
• 125ml of double cream
• 25g of grain mustard
• salt
• pepper
• 4 eggs
• 1 dash of white wine vinegar
• 1 handful of rocket
• 60g of sun-dried tomatoes
• 2 tbsp of chervil, picked
• 1 handful of Parmesan shavings