Smoked Haddock and Leek Risotto

Very nice. Astonishing how such a non-typical combination of Italian risotto and Northern European smoked fish can work so well.

We used a mix of smoked pangasius and smoked trout as smoked haddock wasn't available. I didn't really understand the need to poach the smoked fish, but I brought it to a simmer to warm up the fish before adding it to the risotto. Also, I don't think it was really necessary to sweat the leek for 15 minutes, it already looked fine after 5-10 minutes.