Smoked Haddock Risotto (Printable)

Creamy Arborio rice with delicate smoked haddock, Parmesan, and a hint of lemon for comforting flavor.

# 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 - Extra butter for finishing, optional

# Directions:

01 - Place smoked haddock fillets in a saucepan with milk. Bring to a gentle simmer and poach for 5 to 7 minutes until cooked through. Remove fish with a slotted spoon, set aside, and flake into large pieces. Reserve the poaching milk.
02 - Heat olive oil and 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 colored.
03 - Stir in the rice and cook for 1 to 2 minutes, stirring frequently, until translucent around the edges.
04 - Pour in the reserved poaching milk and stir until mostly absorbed.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is 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 chopped parsley. Season with pepper and salt to taste. Add an extra knob of butter for additional richness if desired.
07 - Remove from heat, cover, and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The smoked haddock brings a delicate, savory depth without overwhelming the creamy rice.
  • It's impressive enough for guests but easy enough to make on a quiet weeknight when you need something soothing.
  • You get all the comfort of a classic risotto with a gentle smokiness that feels like a warm hug in a bowl.
02 -
  • If you add cold stock, the rice will seize up and cook unevenly, so keep that stock simmering on a back burner the whole time.
  • Don't over-stir or the rice will turn gluey, but don't walk away either, risotto rewards presence, not obsession.
  • The fish is delicate, so fold it in at the very end or it'll break down into mush instead of staying in those lovely, smoky flakes.
03 -
  • Taste the rice as you go, it should be creamy but still have a slight firmness in the center, that's the al dente you're after.
  • Use a wide, heavy-based pan so the rice cooks evenly and you have room to stir without it clumping or sticking to the edges.
  • If the risotto thickens too much while resting, loosen it with a tiny splash of warm stock just before serving so it flows like lava on the plate.
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