Creamy Smoked Haddock Risotto (Printable Version)

Creamy Arborio rice with tender smoked haddock, Parmesan, and a hint of lemon for subtle smoky 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

# Directions:

01 - Place smoked haddock 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 and set aside. Flake into large pieces and 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 minced garlic. Sauté for 5 minutes until softened but not colored.
03 - Stir in rice and cook for 1 to 2 minutes until the grains become translucent around the edges.
04 - Pour in reserved poaching milk and stir until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more stock. Continue for approximately 20 minutes until rice is creamy and al dente.
06 - Gently fold in flaked haddock, grated Parmesan, lemon zest, and fresh parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter if desired for additional richness.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The smoked haddock adds a delicate, savory depth without overpowering the creamy rice.
  • It feels like a restaurant dish but comes together with simple, honest ingredients you can find anywhere.
  • Stirring risotto is strangely meditative, the kind of cooking that clears your head after a long day.
  • Leftovers (if there are any) make incredible arancini the next morning.
02 -
  • Don't skip reserving the poaching milk, it's where half the smoky flavor hides and it counts as part of your liquid.
  • If your rice is still firm after all the stock is gone, add hot water a splash at a time until it softens to al dente.
  • Fold in the haddock at the very end or it'll break apart into mush and disappear into the rice.
03 -
  • Use a wide, heavy-based pan so the rice cooks evenly and you have room to stir without splashing.
  • Taste the rice after 18 minutes, some brands cook faster and you don't want to overdo it and lose that creamy bite.
  • If the risotto looks too tight when you plate it, loosen it with a splash of hot stock, it should flow slowly across the plate like lava.
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