Smoked Haddock Risotto

The smell of smoked fish simmering in milk used to drift through my tiny flat every Sunday evening, back when I lived near the coast and bought haddock straight from the fishmonger on the corner. I'd stand at the stove, stirring rice in slow circles, watching the grains swell and turn glossy. It wasn't fancy, just something I made when I craved warmth and the kind of comfort that sticks to your ribs. That fishy, creamy steam became the scent of weekend peace. I still make it whenever I need to feel grounded.

I once made this for a friend who swore she hated risotto because it always tasted bland. She took one spoonful, paused, then scraped the bowl clean without saying a word. Later she texted me asking for the recipe, admitting she'd been wrong about risotto all along. That night taught me that sometimes all a dish needs is a little smoke and the right amount of butter. It's been my go-to for winning over skeptics ever since.

Ingredients

• Smoked haddock fillets (undyed, skinless): The star of the dish, undyed fish has a cleaner, more delicate flavor and won't turn your risotto an odd yellow hue.
• Whole milk: Poaching the fish in milk infuses it with creaminess and creates a flavorful liquid that enriches the rice beautifully.
• Fish or vegetable stock (hot): Keeping the stock warm prevents the rice from cooling down and ensures even, consistent cooking.
• Arborio or Carnaroli rice: These short-grain varieties release starch as they cook, giving risotto its signature creamy texture without any cream.
• Onion, garlic, and leek: This aromatic trio builds a sweet, savory base that mellows into the background and lets the fish shine.
• Unsalted butter and olive oil: Butter adds richness, olive oil prevents burning, and together they create the perfect fat balance for sautéing.
• Parmesan cheese, freshly grated: A little goes a long way, adding nutty depth and helping the risotto come together into a glossy, cohesive dish.
• Flat-leaf parsley, lemon zest, black pepper, sea salt: These finishing touches brighten the dish and cut through the richness with fresh, zesty contrast.

Instructions

Poach the haddock:

Slide the fillets into a pan of gently simmering milk and let them cook until they flake easily with a fork, about 5 to 7 minutes. Lift them out carefully, flake into chunky pieces, and save every drop of that milky liquid.

Soften the aromatics:

Warm the oil and butter in a wide pan, then add the onion, leek, and garlic, stirring until they soften and smell sweet but haven't taken on any color. This takes about 5 minutes and sets the flavor foundation.

Toast the rice:

Tip in the rice and stir it around until the grains turn slightly translucent at the edges, about 1 to 2 minutes. You'll hear a gentle sizzle as the rice toasts.

Add the poaching milk:

Pour in the reserved milk and stir steadily until the rice drinks it all up. The kitchen will smell incredible at this point.

Build the risotto:

Ladle in hot stock bit by bit, stirring often and waiting until each addition is absorbed before adding more. Keep going for about 20 minutes until the rice is creamy, tender, but still has a slight bite.

Fold in the fish and finish:

Gently stir in the flaked haddock, Parmesan, lemon zest, and parsley, seasoning with pepper and salt. Add an extra knob of butter if you're feeling indulgent.

Rest and serve:

Take the pan off the heat, cover it, and let it sit for 2 minutes. This final rest lets the flavors settle and the texture become even creamier.

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One rainy Thursday, I served this to my dad, who rarely comments on food beyond a nod. He scraped his bowl, leaned back, and said it reminded him of something his grandmother used to make, though he couldn't remember what. That vague, contented look on his face told me everything. Food has a way of stirring up feelings we can't quite name, and that's when I realized this dish had become more than dinner.

How to Choose the Best Smoked Haddock

Look for fillets that are pale and creamy rather than bright yellow, which usually means they've been dyed. The flesh should smell clean and smoky, not overly fishy or sour. If you can, buy from a fishmonger who smokes their own, the difference in flavor is night and day. I once grabbed pre-packaged fish in a rush and regretted it halfway through cooking.

What to Do with Leftover Risotto

Risotto doesn't keep its creamy texture once chilled, but you can transform leftovers into crispy arancini by shaping them into balls, stuffing with mozzarella, and frying until golden. I've also stirred cold risotto into beaten eggs and made a thick, savory frittata that tastes even better than the original. Waste not, want not, especially when smoked fish is involved.

Pairing and Serving Suggestions

This risotto is rich enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the creaminess beautifully. A glass of chilled Sauvignon Blanc or a dry Riesling complements the smoky, savory notes without overpowering them. If you're serving it for guests, a sprinkle of extra parsley and a wedge of lemon on the side makes it look as good as it tastes.

• Serve immediately while it's still glossy and warm.
• Don't be shy with the black pepper, it adds a subtle heat that balances the richness.
• If reheating, add a splash of stock or milk to bring back the creaminess.

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This dish has carried me through cold nights, quiet dinners, and moments when I needed something familiar and kind. I hope it does the same for you.

Recipe Q&A

→ Can I use fresh haddock instead of smoked?

Yes, but you'll lose the characteristic smoky flavor. Consider adding a pinch of smoked paprika or using smoked sea salt to compensate for the missing depth.

→ What type of rice works best for this dish?

Arborio or Carnaroli rice are ideal due to their high starch content, which creates the signature creamy texture. Avoid long-grain varieties as they won't achieve the same consistency.

→ How do I prevent the fish from breaking apart?

Poach the haddock gently and handle it carefully when flaking. Add it at the very end of cooking and fold it in with a gentle motion rather than vigorous stirring.

→ Can I make this ahead of time?

Risotto is best served immediately for optimal texture. However, you can poach the fish in advance and prepare your ingredients beforehand to speed up the cooking process.

→ What wine pairs well with smoked haddock risotto?

A crisp, acidic white wine like Sauvignon Blanc or dry Riesling complements the richness of the dish while cutting through the creaminess and enhancing the delicate fish flavors.

→ How can I tell when the risotto is properly cooked?

The rice should be al dente with a slight bite in the center, while the overall texture should be creamy and flow slowly when spooned onto a plate. It typically takes 18-22 minutes of gradual stock addition.