Creamy Smoked Haddock Risotto (Print version)

Creamy Arborio rice with smoked haddock, Parmesan, and lemon zest. Comforting and deliciously smoky.

# 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 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 - 1 tablespoon extra butter for finishing, optional

# How to Make:

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

# Expert tips:

01 -
  • It feels fancy but comes together with everyday technique and a little patience.
  • The smoked haddock gives you all the flavor without any fuss or heavy sauces.
  • Leftovers reheat beautifully with a splash of stock, which almost never happens with risotto.
02 -
  • Don't let the poaching milk boil hard or the fish will turn rubbery and the milk might curdle.
  • Stirring constantly isn't necessary, but frequent stirring is; walk away too long and the rice sticks to the bottom.
  • Add the fish at the very end so it stays in tender, flaky pieces instead of disappearing into mush.
03 -
  • Warm your serving bowls in the oven for a few minutes so the risotto stays hot longer.
  • If the risotto thickens too much while resting, stir in a splash of hot stock right before serving to bring it back to life.
  • Grate your Parmesan fresh and add it off the heat so it melts smoothly without clumping or turning grainy.
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