Finnan Haddie risotto

Due to public demand and a very sizeable bung I am happy to release my recipe for Finnan Haddie risotto into the public domain. It has been handed down through 6 generations of Quigleys and can be traced back to my Great Aunt Fannie who created it and who also did the catering at the Battle of Bannockburn! It is ever popular on our menu. Enjoy!

Finnan haddie risotto with soft poached egg

Serves 4 very generous portions.


400g Arborio rice.

2 litre chicken stock (allow a little more depending on variety of rice and heat of pan),

600g fillet of Finnan haddie, skinned and diced,

175ml of Noilly Prat/dry vermouth, opt

1 med size leek fine diced,

75g unsalted butter,

50g finely grated parmesan or more to taste,

Zest of  ½  lemon,

Large handfull of frozen peas,

Large handful of fresh spinach,

Small handful of chopped flat leaf parsley,

4 med size very fresh free range eggs for poaching.


1.Bring chicken stock to boil, add haddie skin to stock and reduce to a simmer.

2.Sweat leek in 50g of butter in wide heavy based pan till softened but not coloured.

3.Turn up heat, add rice and stir till each grain is coated in butter and warm, add vermouth and stir till absorbed.

4.Start adding stock ladel by ladel, allowing each ladel to be absorbed into rice.

5.After approx 15min or 3/4 of the way through the cooking process add diced haddie and continue cooking, stirring gently all the time.

6.Add peas, spinach, lemon zest, remaining butter, parmesan and parsley, stirring gently but thoroughly to incorporate all ings.

7.Divide between 4 plates and top with a soft poached egg and pass round extra parmesan.

Poached eggs.


4 med size very fresh free range eggs,

The addition of a little vinegar will ensure perfectly poached eggs.


1.Fill a med size pan just over one third full with cold water and bring to a boil.

2.Crack the eggs into a small bowl, turn water down to simmer and gently tip into the water.

3.Lightly poach for 3 or 4 mins.