Risotto with haddock

Kitchen utensils

1x cooking pan and 1x cooking pot

Instruction

1. Cut the leek into 1 cm pieces and fry them in a cooking pot until al dente in olive oil or butter, your choice.
2. Add the risotto rice in the cooking pot with leek. Then add water (use 2.5 times as much water as the amount of risotto rice. You can easily weigh this with a glass) Bring to boil on a medium fire and stir regularly into the risotto. Let the risotto rice cook until it is al dente and make sure that a little moisture remains to finish the dish (± 12 minutes cooking time)
3. Meanwhile, start preparing the fish. Season the fish with salt and pepper, on both sides. And fry the fish in a pan with olive oil or butter, your choice.
4. Get the risotto of the fire and add the grated cheese, butter and peas. Season with pepper, salt and nutmeg. Stir the ingredients together at a sturdy pace for 1 minute, so that the butter and cheese emulsify.
5. Spoon the risotto into a deep plate, together with the fish. Finish with mint and slices of radish. Do you want it extra creamy? Add some extra grated cheese.