Creamy Smoked Haddock Risotto (Print Version)

Creamy Arborio rice with delicate smoked haddock, Parmesan, and fresh lemon zest in a comforting Italian-British dish.

# What You Need:

→ 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 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, optional for finishing

# Directions:

01 - Place smoked haddock in a saucepan with milk and bring to a gentle simmer. Poach for 5 to 7 minutes until 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, sliced leek, and minced garlic. Sauté for 5 minutes until softened but not browned.
03 - Stir in the rice and cook for 1 to 2 minutes until the edges become translucent.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is fully absorbed before adding more. Continue this process for approximately 20 minutes until the rice is creamy and al dente.
06 - Gently fold in flaked haddock, grated Parmesan, lemon zest, and chopped parsley. Season with pepper and salt to taste. Add an extra knob of butter for richness if desired.
07 - Remove from heat, cover with a lid, and let rest for 2 minutes before plating and serving.

# Expert Suggestions:

01 -
  • The poaching milk becomes part of the dish, adding layers of gentle smoke without any waste.
  • It feels fancy but comes together with pantry staples and one good piece of fish.
  • 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 split.
  • Stir the risotto regularly but not constantly, you want it creamy, not gluey from overworking the starch.
  • Add the haddock at the very end so it stays in big tender pieces instead of breaking down into mush.
03 -
  • Taste your stock before you start, if it's too salty, the whole dish will be, so dilute it with water if needed.
  • Keep the heat at a steady medium, too high and the rice will cook unevenly, too low and you'll be there all night.
  • Let the risotto rest covered for a couple of minutes before serving, it tightens up just enough to hold its shape on the plate.
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