Creamy Smoked Haddock Risotto (Printable Version)

Creamy Arborio rice with delicate smoked haddock, Parmesan, and a hint of lemon for ultimate comfort.

# What You'll Need:

→ Fish

01 - 12.3 oz smoked haddock fillets, undyed and skinless
02 - 2 cups whole milk

→ Stock

03 - 3 cups fish or vegetable stock, heated

→ Rice

04 - 10.6 oz Arborio or Carnaroli rice

→ Vegetables and Aromatics

05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 leek, white part only, thinly sliced
08 - 2 tablespoons unsalted butter
09 - 1 tablespoon olive oil

→ Finishing

10 - 1.8 oz Parmesan cheese, freshly grated
11 - 2 tablespoons fresh flat-leaf parsley, chopped
12 - Zest of 1 lemon
13 - Freshly ground black pepper to taste
14 - Sea salt to taste
15 - Extra butter for finishing, optional

# How to Make It:

01 - Place smoked haddock fillets in a saucepan with whole milk. Bring to a gentle simmer and poach for 5 to 7 minutes until just cooked through. Remove fish with a slotted spoon and set aside. Once cooled slightly, flake into large pieces. Reserve the poaching milk.
02 - Heat olive oil and 2 tablespoons butter in a large heavy-based pan over medium heat. Add chopped onion, leek, and garlic. Sauté for 5 minutes until softened and translucent but not colored.
03 - Stir in the rice and cook for 1 to 2 minutes until the grains appear translucent around the edges, coating them evenly with the butter and oil.
04 - Pour the reserved poaching milk into the rice and stir frequently until mostly absorbed, approximately 2 to 3 minutes.
05 - Add the hot stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for approximately 20 minutes until the rice is creamy and tender yet still al dente.
06 - Gently fold the flaked haddock, grated Parmesan, lemon zest, and fresh parsley into the risotto. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter if desired for enhanced richness.
07 - Remove the pan from heat, cover with a lid, and let rest for 2 minutes. This allows the risotto to achieve the perfect creamy consistency before serving.

# Expert Tips:

01 -
  • The smoked haddock adds a gentle, savory depth without overpowering the creamy rice.
  • Its indulgent enough for guests but simple enough for a quiet weeknight dinner.
  • You get to use the poaching milk in the risotto, so nothing goes to waste and every spoonful tastes richer.
02 -
  • Dont let the poaching milk boil hard or the haddock will turn rubbery and dry.
  • If you add the stock too quickly the rice will turn mushy and lose that perfect bite.
  • Flake the haddock into big pieces and fold them in gently at the end so they dont break down into nothing.
03 -
  • Always keep your stock simmering in a separate pot so the rice cooks at a steady pace.
  • Stir often but not constantly, you want the rice to release starch without turning to paste.
  • Taste the risotto a minute before you think its done, it keeps cooking even after you take it off the heat.
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