Creamy Smoked Haddock Risotto (Printable Version)

Creamy Arborio rice with tender smoked haddock, Parmesan, and a hint of lemon zest for subtle smoky richness.

# Components:

→ 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

# Method Steps:

01 - Place smoked haddock in a saucepan with milk. Bring to a gentle simmer and 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 for later use.
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, stirring constantly until the grains become translucent around the edges.
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. Wait until each addition is 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 parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter if desired for enhanced richness.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving to allow the risotto to set slightly.

# Expert Advice:

01 -
  • The smoked haddock gives you that subtle briny depth without overwhelming the creamy rice, making it feel elegant but never pretentious.
  • It comes together in under 45 minutes, which means you can have restaurant-quality dinner on a random Tuesday without the stress.
  • The contrast between the tender fish, the soft rice, and the bright lemon at the end creates a dish that's both comforting and refreshing.
02 -
  • The stock must stay hot the entire time you're cooking, because cold stock dropped into the risotto will shock the rice and prevent it from cooking evenly and becoming creamy.
  • Constant stirring isn't just a suggestion; it releases the starch from the rice that creates that signature creamy texture, and skipping it will leave you with rice that's separated and oily rather than united and silky.
  • Don't walk away from the pan during the final stages, because risotto waits for no one and the difference between perfectly creamy and overcooked happens in about two minutes flat.
03 -
  • Use a heavy-based pan with good heat distribution, because a thin pan will create hot spots that cook the rice unevenly and give you a texture that's neither creamy nor al dente.
  • The moment you can see the bottom of the pan for just a split second when you drag a wooden spoon through it, you know the risotto is perfectly done and ready for the final additions.
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