1kg un-dyed smoked haddock 1.25l full fat milk 115ml olive oil 250g shallots, finely diced 5 garlic cloves, finely chopped 195g pancetta, diced 700g Arborio rice 450ml white wine 2.5l hot fish stock 500g squid, finely diced 125g butter 195g grated parmesan 125g coriander, roughly chopped 3 sachets squid ink (optional)
Place haddock in a large saucepan along with milk and bring to boil. Simmer gently for 5-8 minutes, until fish is just cooked. Remove fish from milk and place to one side, reserving the cooking liquor. Heat large saucepan until hot then add olive oil. Add shallots, garlic and pancetta and fry for five minutes until tender and translucent.Add Arborio rice and fry for a further 2-3 minutes, Add wine and reduce to nothing, stirring constantly. Gradually add stock and reserved cooking liquor, stirring occasionally, making sure that all liquid is absorbed before adding another ladleful. Continue until all liquid is absorbed and rice is tender. Add squid, butter and parmesan and stir thoroughly – cooking on for another 1-2 minutes to ensure squid is cooked through. Season with salt and pepper and finally add the coriander. To Serve Place in large bowl, topping with deep fried squid tentacles.