Save to Pinterest The kitchen smelled like the ocean had wandered inland. I stood over the stove, watching milk barely bubble around pale fillets of smoked haddock, and realized this was the kind of dish that makes you slow down. A friend had brought the fish back from a trip to Scotland, insisting I try something beyond the usual salmon. That evening, with rain tapping the windows and nothing but time, I made this risotto for the first time and understood why some recipes feel like quiet conversation.
I made this for my parents one winter Sunday, and my dad, who usually prefers his fish battered and fried, went quiet after the first bite. He looked up and said it tasted like the seaside without the seagulls. My mum loved the lemon zest, how it brightened everything just enough. We ate slowly, talking about old holidays and new plans, and I realized this dish had become part of our repertoire without me noticing.
Ingredients
- Smoked haddock fillets: Look for undyed fillets, they have a gentler flavor and wont turn your risotto yellow, the natural smoke is all you need.
- Whole milk: Poaching the fish in milk not only cooks it gently but also infuses the liquid with a subtle sweetness that becomes the soul of the risotto.
- Fish or vegetable stock: Keep it hot in a separate pan so the rice cooks evenly, cold stock will shock the grains and slow everything down.
- Arborio or Carnaroli rice: Arborio is easier to find, but Carnaroli holds its shape a bit better if you can get your hands on it.
- Onion, garlic, and leek: This trio builds a soft, aromatic base, the leek adds a mild sweetness that plays beautifully with the fish.
- Butter and olive oil: The oil stops the butter from burning, and together they create the silky foundation every great risotto starts with.
- Parmesan cheese: Freshly grated is essential, the pre shredded stuff doesnt melt the same way and you lose that creamy finish.
- Flat leaf parsley and lemon zest: These bring brightness and freshness to cut through the richness, dont skip them.
- Black pepper and sea salt: The haddock is already salty, so taste before you season and go easy on the salt.
Instructions
- Poach the Haddock:
- Place the fillets in a saucepan with the milk and bring it to a gentle simmer, not a rolling boil. After 5 to 7 minutes, the fish will flake easily, lift it out with a slotted spoon and set it aside, keeping that milky liquid for later.
- Soften the Aromatics:
- Heat the olive oil and butter in a large pan over medium heat, then add the onion, leek, and garlic. Stir them gently for about 5 minutes until theyre soft and translucent, but not browned.
- Toast the Rice:
- Tip in the rice and stir it around for a minute or two until the edges turn glassy. This step helps each grain hold its shape and absorb all the flavor to come.
- Add the Poaching Milk:
- Pour in the reserved milk and stir continuously until its mostly absorbed. Youll start to see the risotto take on a creamy, pale color.
- Ladle in the Stock:
- Add the hot stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding more. This slow rhythm is what makes risotto creamy, and it takes about 20 minutes.
- Fold in the Fish and Finish:
- Gently stir in the flaked haddock, Parmesan, lemon zest, and parsley, seasoning with pepper and a pinch of salt if needed. If you want it extra luscious, add another small knob of butter.
- Rest and Serve:
- Take the pan off the heat, cover it, and let it sit for 2 minutes. This lets everything settle and marry together before you spoon it into bowls.
Save to Pinterest One evening, I served this to a friend who had just moved back from Italy and was deeply skeptical of any risotto made outside Lombardy. She ate in silence, then smiled and said it reminded her of a dish she had in a coastal town near Genoa. That moment felt like a small victory, proof that good food transcends borders and snobbery alike.
What to Serve Alongside
This risotto is rich enough to stand alone, but I like to serve it with a simple green salad dressed in lemon juice and olive oil. A handful of rocket or watercress adds a peppery contrast that cuts through the creaminess. If youre feeling indulgent, garlic bread or a warm baguette works beautifully for mopping up every last bit.
How to Store and Reheat
Risotto doesnt love the fridge, but it can be done. Let it cool completely, then store it in an airtight container for up to two days. When reheating, add a splash of stock or milk and warm it gently in a pan over low heat, stirring often. The rice will thicken as it sits, so dont be shy with the liquid.
Make It Your Own
This recipe is forgiving and loves a little improvisation. If you cant find smoked haddock, hot smoked salmon or even smoked mackerel work beautifully. For a lighter version, swap half the butter for more olive oil, or stir in a handful of spinach at the end for color and nutrients.
- Add a splash of white wine after toasting the rice for extra depth.
- Finish with a drizzle of truffle oil if you want to take it somewhere fancy.
- Top with crispy fried capers or toasted breadcrumbs for texture.
Save to Pinterest This risotto has become one of those dishes I make when I want comfort without fuss, when I need something that feels like a hug in a bowl. I hope it does the same for you.
Common Recipe Questions
- → Can I use dyed smoked haddock instead of undyed?
Yes, though undyed smoked haddock provides a more delicate flavor and lighter appearance. Dyed varieties will work but may impart a slightly stronger color and taste to your risotto.
- → What type of stock works best?
Fish stock is ideal for complementing the haddock, but vegetable stock works well too. Avoid beef or chicken stock, which would overpower the delicate fish flavor. Keep the stock hot throughout cooking for best results.
- → How do I know when the risotto is ready?
The rice should be creamy yet maintain a slight firmness when bitten (al dente). This typically takes 20 minutes of gradual stock addition. The consistency should flow slightly on the plate without being soupy.
- → Can I prepare this ahead of time?
Risotto is best served immediately after cooking. However, you can prepare ingredients in advance. Cook the risotto up to step 5, then finish with fish and seasonings just before serving.
- → What wine pairs well with this dish?
Crisp white wines work beautifully. Sauvignon Blanc or dry Riesling complement the smoky fish and creamy rice without overwhelming the delicate flavors. Their acidity cuts through the richness perfectly.
- → How can I make this dish lighter?
Reduce the butter and Parmesan quantities slightly, or use a splash of white wine in place of some poaching milk. You can also substitute half-fat milk for whole milk to lower the calorie content.