A creamy risotto cooked using delicious smoked haddock which is poached in milk, this milk makes the creaminess of this dish. A simple recipe to make and very tasty.

• 2 smoked haddock fillets, skinless
• 3 cups of milk (approx. 750ml)
• 1 tbsp. olive oil 
• 25g butter
• 1 leek, sliced
• 2 celery sticks, finely diced
• 2 large cloves of garlic, finely chopped
• 1/2 tsp. turmeric powder
• 1/4 tsp. chilli flakes (optional)
• 1 1/2 cups risotto rice (approx. 375g)
• sea salt and cracked black pepper
• 1 large glass of white wine
• parmesan rind
• 1/2 cup of frozen peas
• 40g parsley, finely chopped

• Poach the haddock in the milk on a gentle heat until the fish breaks easily when pushed.
• Reserve the milk for later and keep both the fish and milk warm.
• Sauté leeks and celery in the oil and butter, until soft.
• Add garlic and turmeric stir through before adding the chilli flakes if using.
• Stir in the rice and cook for a few minutes until the grains are a little translucent.
• Add the wine and cook for a couple of minutes before adding the reserved milk, I added this in two halves and let the rice soak it up. 
• Add the parmesan rind.
• Make sure you keep stirring so it does not stick.
• Season well with salt and lots of black pepper.
• I also added 100ml of fish stock as the rice needed slightly more liquid.
• Add the peas and cook until the rice is al dente.
• Gentle place the fish into the rice with the parsley and carefully stir it through.
• Serve with extra sprinkle of parsley.