Smoked haddock and leek risotto with roasted smoked haddock and parsley oil recipe
 1 litre/1¾ pints fish stock25g/1oz butter1 shallot, finely chopped1 garlic clove, finely chopped2 leeks, thickly sliced250g/9oz Arborio rice50ml/2fl oz dry white wine225g/8oz undyed smoked haddock, cooked, skin removed, flaked75g/3oz mascarpone110g/4oz parmesan, grated4 tbsp roughly chopped fresh flatleaf parsleysalt and freshly ground black pepper 1 litre/1¾ pints fish stock 25g/1oz butter 1 shallot, finely chopped 1 garlic clove, finely chopped 2 leeks, thickly sliced 250g/9oz Arborio rice 50ml/2fl oz dry white wine 225g/8oz undyed smoked haddock, cooked, skin removed, flaked 75g/3oz mascarpone 110g/4oz parmesan, grated 4 tbsp roughly chopped fresh flatleaf parsley salt and freshly ground black pepper 50g/2oz butter4 x 110g/4oz undyed smoked haddock fillets, skin removed 50g/2oz butter 4 x 110g/4oz undyed smoked haddock fillets, skin removed 1 small bunch flatleaf parsley, roughly chopped110ml/4fl oz extra virgin olive oil 1 small bunch flatleaf parsley, roughly chopped 110ml/4fl oz extra virgin olive oil Method Preheat the oven to 200C/400F/Gas 6.For the risotto, place the fish stock into a pan and bring to a gentle simmer.Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured.Add the rice and cook for a minute, stirring well to coat the rice in the butter.Add the wine, bring to the boil and cook until the liquid is reduced by half.Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Add the flaked cooked haddock and stir to combine.Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper.For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through.For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil.To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the risotto, place the fish stock into a pan and bring to a gentle simmer. For the risotto, place the fish stock into a pan and bring to a gentle simmer. Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured. Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured. Add the rice and cook for a minute, stirring well to coat the rice in the butter. Add the rice and cook for a minute, stirring well to coat the rice in the butter. Add the wine, bring to the boil and cook until the liquid is reduced by half. Add the wine, bring to the boil and cook until the liquid is reduced by half. Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente. Add the flaked cooked haddock and stir to combine. Add the flaked cooked haddock and stir to combine. Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper. Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper. For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through. For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through. For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil. For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil. To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve. To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve.