Kerrymaid has teamed up with the Craft Guild of Chefs and head chef at The Bull in Great Totham, Luke Stevens to create a series of inspired menu dishes using Kerrymaid Buttery. Luke shares his indulgent haddock Risotto recipe.


250g Risotto rice
200g Smoked haddock
500ml Fish stock
100g Kerrymaid Buttery
1 tbsp Olive oil
1 Onion
2 Garlic cloves
4 Spring onions, chopped
1 Hens egg
200ml white wine


Dice the onion and garlic finely, warm the olive oil in a thick-bottomed pan and sauté until cooked, add the rice and continue to sauté mixing well. Add the white wine to the pan and cook until reduced. Gradually add the boiling stock stirring continuously, cook the rice 90% of the way.

Add the smoked haddock and continue stirring, the haddock will cook quickly.

Add the spring onions and the Kerrymaid Buttery, stir well and season well with salt and pepper. Serve with a poached hens egg.

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