Another great fish dish. Anita uses arborio rice for this dish to really bring out the variety of flavours.



  • 1 kg arborio rice
  • 1 large white onion (chopped finely)
  • 4 cloves of garlic (chopped)
  • smoked haddock (as little or as much as desired)


  1. Sweat the onion and garlic (this just means on a low heat without colour) in a little olive oil, extra virgin if you can!
  2. Add the rice, then about 1 large glass of white wine. For me the key to any fantastic risotto is to gradually add the liquid. In this case we use a vegetable stock.
  3. Start to add the stock, let it absorb before adding more. This will take about 6-7 minutes.
  4. Then add the smoked haddock (how much you want to use is really up to you) and finish with a handful of chopped chives and cream.
  5. Just a note of caution, sometimes smoked fish can be a bit salty; so don't season it till you are just about to serve it.