Smoked Haddock Risotto (Print Version)

A creamy risotto featuring delicate smoked haddock, Arborio rice, and Parmesan with subtle smoky and savory flavors.

# 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 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 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. Once cooled slightly, 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 garlic. Sauté for 5 minutes until softened but not colored.
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 until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. 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 chopped parsley. Season with black pepper and salt to taste. Add extra butter if desired for additional richness.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving.

# Additional Tips::

01 -
  • The smoked haddock brings a delicate, almost sweet smokiness that never overpowers the creamy rice.
  • Poaching the fish in milk creates a built in flavor base that makes every spoonful richer.
  • Its fancy enough for guests but forgiving enough for a Tuesday night when you need something nourishing.
  • The leftovers, if there are any, taste even better the next day with a little extra stock stirred in.
02 -
  • Dont let the milk boil hard when poaching the fish, it can make the haddock rubbery and split the liquid.
  • Keep your stock hot throughout, adding cold stock will stop the cooking process and make the rice take forever to soften.
  • Stir frequently but not constantly, you want the rice to release its starch without turning to mush.
  • Taste the rice after 18 minutes, it should have a slight bite in the center but be creamy on the outside.
03 -
  • Use a wide, shallow pan instead of a tall pot, it helps the liquid evaporate evenly and the rice cook consistently.
  • Flake the haddock into large, generous pieces so you get proper bites of fish, not just shreds.
  • If the risotto thickens too much before serving, loosen it with a splash of hot stock, it should flow slowly when you spoon it onto a plate.
  • Grate the Parmesan just before adding it, the flavor is sharper and the texture melts in beautifully.
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