A humble haddock risotto recipe benefits greatly from its garnishes: sun-dried tomatoes cut through the richness, Parmesan adds a hint of bitterness and the poached egg perched on top of the risotto emphasises the creamy nature of the dish

First make the mustard sauce. Boil together the double cream and mustard and season with salt and pepper. Reserve until required
For the risotto, heat the oil in a pan and sweat the onions until soft but not coloured. Add the rice to the pan and stir until the rice is coated with the oil
Add the white wine and bring to the boil. Little by little add the stock, stirring continuously until each ladleful is absorbed
Keep adding the stock, stirring as often as possible, until the rice is tender but still has a bite - this should take approximately 15 minutes
Poach the haddock in the double cream. Once cooked, flake the haddock and gently stir it into the risotto with the poaching cream and the Parmesan. Keep warm while you poach the eggs
Bring a deep pan of water to the boil, add a splash of vinegar and reduce to a gentle simmer. Break the eggs into the pan and poach for 3 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper
To serve, heat up the sauce and divide the risotto between 4 plates. Top each mound of risotto with a poached egg and a good spoonful of sauce. Garnish with the leaves, sun-dried tomatoes and Parmesan and serve immediately
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Wine Matching

Find out why we suggest matching this Haddock risottto recipe with a rosé wine, or a light and crisp white wine



Grain mustard sauce

  • 125ml of double cream
  • 25g of grain mustard
  • salt
  • pepper

Poached eggs

  • 4 eggs
  • 1 dash of white wine vinegar

To serve

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Mark Dodson's creamy smoked haddock risotto is served with sun-dried tomatoes, Parmesan and a poached egg

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