Peat smoked haddock and queenie scallop risotto

Smoked haddock risotto is a bit of a staple so I had to think how to lift it up a bit. Then I discovered peat smoked haddock in Alan Beveridge, it has such a wonderful rich sweet, salty, smoky flavour and so the sweet flavour of the sea from the scallops complements it perfectly. It would have looked better if I'd managed to find samphire as planned.

This will serve four

2 big fillets smoked haddock (peat smoked if you can, if not then undyed smoked haddock is fine)
150g queen scallops
250g carnarolli rice
2 shallots finely chopped
2 cloves garlic finely chopped
100ml white wine
750ml fish stock (again homemade best)
Good grating pecorino or parmesan
Olive oil for cooking


Sweat the shallots and garlic in a good glug of oil until softened. Add the rice and cook over a low heat for five minutes. Add the wine, turn up the heat and let evaporate. When evaporated add the first ladelful of stock and over a medium heat stir continually. Add the rest of the stock ladelwise, stirring regularly. When the rice is almost done add the haddock to the top to cook through, then stir through when cooked and add the scallops for the last couple of minutes. When rice fully cooked grate in the cheese, stir well and serve.

Four pots bubbling, can't beat it!