Creamy Smoked Haddock Risotto (Printable version)

Creamy Arborio rice with smoked haddock, Parmesan, and a hint of lemon for a comforting, savory main dish.

# What you 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 & 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

# Steps to follow:

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 on a plate. Flake into large pieces once cooled slightly. Reserve the poaching milk for the risotto base.
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, stirring occasionally, until softened but not colored.
03 - Stir the rice into the aromatic mixture and cook for 1 to 2 minutes, stirring constantly, until the grains become translucent around the edges.
04 - Pour the reserved poaching milk into the rice and stir continuously until mostly absorbed.
05 - Add the hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more. Continue this process for approximately 20 minutes until the rice is creamy and al dente, with a slight resistance at the core of each grain.
06 - Gently fold the flaked haddock, freshly grated Parmesan, lemon zest, and chopped parsley into the risotto. Season with freshly ground black pepper and sea salt to taste. Stir in an additional knob of butter if desired for extra richness.
07 - Remove the pan from heat, cover with a lid, and let the risotto rest for 2 minutes. This allows the starches to settle and creates a more cohesive texture. Divide into serving bowls and serve immediately.

# Expert tips:

01 -
  • The smoked haddock poaching milk becomes liquid gold, infusing every grain of rice with subtle, smoky depth that you won't find in regular risotto.
  • It's ready in under an hour but tastes like you've been stirring a pot all evening, giving you that accomplished feeling without the exhaustion.
  • Fish and creamy rice together hit a comfort note that's somehow both sophisticated and familiar, perfect for weeknight dinners or impressing guests.
02 -
  • Smoked fish can be intense, so taste before you salt—the smoke and the Parmesan already bring saltiness, and oversalting ruins the whole dish faster than anything else.
  • If your risotto looks too thick at the end, stir in a splash of hot stock or milk rather than letting it sit, because it will continue to absorb liquid and thicken as it rests.
03 -
  • Keep your stock simmering in a separate pot the entire time—cold stock is a risotto saboteur that interrupts the cooking process and prevents proper creaminess from developing.
  • Buy Parmesan in a wedge and grate it yourself just before adding it; the difference between fresh-grated and pre-grated is genuinely the difference between silky risotto and grainy disappointment.
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