Creamy Smoked Haddock Risotto (Printable version)

Creamy Arborio rice with delicate smoked haddock, Parmesan, and a hint of lemon zest for subtle smoky flavors.

# Ingredient List:

→ Fish

01 - 12.3 oz smoked haddock fillets, undyed and skinless
02 - 2.1 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 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 Steps:

01 - Place smoked haddock fillets in a saucepan with milk. Bring to a gentle simmer and poach for 5 to 7 minutes until just cooked through. Remove fish with a slotted spoon, set aside, and 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, sliced leek, and minced garlic. Sauté for 5 minutes until softened but not colored.
03 - Stir in the Arborio rice and cook for 1 to 2 minutes until translucent around the edges.
04 - Pour in the reserved poaching milk and stir until mostly absorbed.
05 - Add heated stock gradually, one ladle at a time, stirring frequently. Wait until each addition is fully absorbed before adding more. Continue for approximately 20 minutes until rice is creamy and al dente.
06 - Gently fold in flaked haddock, freshly grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter for added richness if desired.
07 - Remove from heat, cover, and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • It transforms simple pantry staples and smoked fish into something that feels restaurant-worthy without any fuss.
  • The poaching milk trick adds a layer of flavor most risottos never get close to.
  • It's filling and elegant at the same time, perfect for impressing guests or just treating yourself on a weeknight.
  • Leftovers reheat surprisingly well with a splash of stock, which almost never happens with risotto.
02 -
  • Don't let the poaching milk boil hard or the haddock will turn rubbery and tough, keep it at a gentle simmer.
  • Stir the risotto frequently but not constantly, you want it creamy, not gluey from overworking the starch.
  • Add the haddock at the very end so it stays in tender flakes instead of breaking down into mush.
03 -
  • Use a wide, heavy-based pan so the rice cooks evenly and you have plenty of room to stir without splashing.
  • If you want extra richness, stir in a tablespoon of mascarpone or creme fraiche at the end instead of more butter.
  • Always flake the haddock into large, generous pieces, they look more impressive and hold their texture better in the finished dish.
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