How to Make a Haddock and Mushroom Risotto

This will take you throught the steps of making a quick and easy home cook risotto.

Difficulty: Easy

Instructions

Things You'll Need:

• 4 cups of instant rice
• 5-6 large mushrooms
• 8oz of heavy or whipping cream
• 2 tablespoons of butter or margarine
• 2-3 medium sized skinned smoked haddock filets
• 1/2 cup of graded parmesan cheese
• 1 tablespoon of garlic powder
• 1 tsp black pepper
• 3-5 scallions
• dash of olive oil

1. In a large pan begin cooking the haddock over a low heat in a large pan. Make sure you add a bit of olive oil or cooking spray so the fish doesn't stick. As the fish cooks you can chop it, since it is a flaky fish it will begin to fall apart as it cooks.

2. Slice the mushrooms and scallions and put the in a small sauce pan with 2 tablespoons of butter. Cook the mushrooms over a low heat until the butter has melted. Then add the heavy cream to the mix keeping it over a low flame.
   Begin boiling water for your rice, use package instructions to make about 4 cups of rice. Once it comes to a boil and the rice and turn of the water. In a few minutes the rice should be done

3. Once the cream comes to a boil and the fish is fully cooked you can add the mushrooms and sauce to the large pan with the haddock. Stir it so the ingredients are spread evenly. Now add the parmesan cheese to the cream sauce, stir constantly so it is dispersed evenly in the sauce. The cheese should help to thicken the sauce, just enough so the risotto doesn't become soupy. Now add some garlic powder salt and pepper and stir it again.
   Now you can add the rice, and dinner is ready to be served!

Tips & Warnings

• If sauce is too thick add a dash of milk
• If sauce is too thin add a bit more cheese