Smoked haddock risotto with pancetta recipe
 1 shallot1 bay leaf1 tsp thyme225g/8oz arborio rice500ml/17fl oz fish stock or vegetable stock1 tsp curry powder (medium strength)½ handful chopped parsley65g/2½oz frozen petit pois peas285g/10oz un-dyed smoked haddock fillet500ml/17fl oz milk20g/¾oz butter20g/¾oz marscarpone1 tbsp olive oil3 thin strips of pancetta or streaky baconsqueeze of lemonserve with a poached egg on top (optional) 1 shallot 1 bay leaf 1 tsp thyme 225g/8oz arborio rice 500ml/17fl oz fish stock or vegetable stock 1 tsp curry powder (medium strength) ½ handful chopped parsley 65g/2½oz frozen petit pois peas 285g/10oz un-dyed smoked haddock fillet 500ml/17fl oz milk 20g/¾oz butter 20g/¾oz marscarpone 1 tbsp olive oil 3 thin strips of pancetta or streaky bacon squeeze of lemon serve with a poached egg on top (optional) Method In a large pan over a medium heat sweat the shallots, then add the bay leaf, thyme and curry powder and stir. Add the rice and stir well to coat the crains with the mixture.Gradually add fish stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15 minutes until all the stock is used up. It is very important that the stock isn't added all at once. When the last ladleful has been absorbed, add the peas and stir them in. Meanwhile, place the haddock into the simmering milk and poach for about 1-2 minutes depending on how thick the fillets are. Once the fish is poached, discard the skin and flake it into the risotto.Meanwhile fry the pancetta until very crispy and keep warm until you are ready to serve. Add the butter, parsley and marscarpone to the risotto and fold everything together. Spoon the risotto onto the centre of a plate, rest the crispy pancetta against the risotto and place a poached egg on top. In a large pan over a medium heat sweat the shallots, then add the bay leaf, thyme and curry powder and stir. In a large pan over a medium heat sweat the shallots, then add the bay leaf, thyme and curry powder and stir. Add the rice and stir well to coat the crains with the mixture. Add the rice and stir well to coat the crains with the mixture. Gradually add fish stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15 minutes until all the stock is used up. It is very important that the stock isn't added all at once. Gradually add fish stock to the rice using a ladle, stirring constantly, adding another ladleful of stock when the rice has absorbed the last batch of liquid. This will take about 15 minutes until all the stock is used up. It is very important that the stock isn't added all at once. When the last ladleful has been absorbed, add the peas and stir them in. When the last ladleful has been absorbed, add the peas and stir them in. Meanwhile, place the haddock into the simmering milk and poach for about 1-2 minutes depending on how thick the fillets are. Once the fish is poached, discard the skin and flake it into the risotto. Meanwhile, place the haddock into the simmering milk and poach for about 1-2 minutes depending on how thick the fillets are. Once the fish is poached, discard the skin and flake it into the risotto. Meanwhile fry the pancetta until very crispy and keep warm until you are ready to serve. Meanwhile fry the pancetta until very crispy and keep warm until you are ready to serve. Add the butter, parsley and marscarpone to the risotto and fold everything together. Add the butter, parsley and marscarpone to the risotto and fold everything together. Spoon the risotto onto the centre of a plate, rest the crispy pancetta against the risotto and place a poached egg on top. Spoon the risotto onto the centre of a plate, rest the crispy pancetta against the risotto and place a poached egg on top.