Smoked Haddock Risotto (Print version)

Creamy Arborio rice with flaked smoked haddock, Parmesan, and a hint of lemon for a comforting pescatarian meal.

# 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 - 1 tablespoon extra butter, optional for finishing

# How To Make It:

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. Flake into large pieces once cooled slightly. 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 colored.
03 - Stir in the Arborio rice and cook for 1 to 2 minutes, stirring constantly until the grains are translucent around the edges.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next ladle. Continue this process for approximately 20 minutes until the rice reaches a creamy consistency and is al dente.
06 - Gently fold in the flaked haddock, freshly grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Stir in an additional knob of butter for enrichment if desired.
07 - Remove from heat, cover the pan, and allow the risotto to rest for 2 minutes before serving.

# Expert Tips:

01 -
  • It turns humble smoked fish into something silky and elegant without any fuss.
  • The rice absorbs every bit of smoky, milky flavor, making each bite deeply satisfying.
  • It feels like a hug in a bowl, especially on damp, chilly evenings.
  • You can make it with pantry staples and one good piece of fish.
02 -
  • Don't skip reserving the poaching milk, it's packed with flavor and makes the risotto taste like the sea in the best way.
  • Stir often but not constantly, the rice needs motion to release starch but also time to absorb liquid without being bullied.
  • Undyed haddock is essential, the dyed kind has artificial coloring that can taste harsh and tint your dish an unnatural shade.
03 -
  • Use a wide, heavy-based pan to give the rice room to cook evenly and absorb liquid without clumping.
  • Taste the rice as you go, risotto is done when it's creamy but still has a tiny bite in the center of each grain.
  • If the stock runs out before the rice is cooked, just add hot water, no one will know the difference.
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