Saffron Risotto Kedgeree Style by Marco Pierre White

Kedgeree is a traditional British breakfast from colonial India and it’s a lovely little dish with saffron, with a nice balance of spicy and smoky flavours. It makes a tasty lunch or supper too – you can also add Saffron to turn it into a delightful dish! Kedgeree is thought to have originated in the British Raj and it became very popular on Victorian breakfast tables. knorr.co.uk has a great video of Marco Pierre White doing this dish. Please check it out and you only need 25 minutes to cook this dish.
 

Method

1. Heat the oil in a heavy based saucepan, lightly sweat the onion, but don’t let it colour.
2. Add the rice and a splash of white wine with the cardamom and saffron or curry powder.
3. Add the hot stock to the pan, a little at a time. If you prefer, you could make it with a Knorr Fish or Chicken Stock Cube.
4. Keep stirring the risotto and after 16 minutes of cooking, add the onions, fish, butter and parmesan. Cook for a further 5-7 minutes until the fish and rice are cooked through.
5. Finish the risotto with the boiled egg crumbled over the top and some crisp coriander to give it a freshness which works well with the curry flavours.

Ingredients

• 1-2tbsp olive oil
• ½ onion, sliced thinly
• 160g risotto rice
• A splash of dry white wine
• A couple of cardamom seeds
• A good pinch of saffron or curry powder
• 1 packet Knorr Chicken Simply Stock with 50 ml water added
• 2 chopped spring onions
• 200g smoked haddock (or salmon)
• 20g unsalted butter
• 10-15g parmesan cheese, grated
• 1 hard-boiled egg, chopped
• Some fresh coriander to garnish