Pin It The smell of smoked fish simmering in milk used to fill my tiny flat every Sunday evening, back when I lived near the coast and haddock was cheaper than I expected. I'd stand at the stove, stirring rice with one hand and holding a glass of something cold in the other, pretending I had my life together. This risotto became my go-to whenever I wanted to feel like a proper cook without the fuss of a dinner party. It's rich, gentle, and just smoky enough to make you feel like you've done something special.
I made this for a friend who'd just moved back from Italy and was homesick for risotto but also craving something that tasted like Britain. She sat at my kitchen counter, skeptical at first, then went silent after the first forkful. By the end of the bowl she was nodding slowly, saying it tasted like both places at once. That's when I realized this dish had become more than just dinner, it was a little edible bridge between worlds.
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Ingredients
- Smoked haddock fillets: Always go for undyed if you can, the neon yellow stuff tastes harsh and the natural pale gold is sweeter and more delicate.
- Whole milk: This is what poaches the fish gently and later becomes part of your risotto base, so don't skip the fat content or it'll taste thin.
- Fish or vegetable stock: Keep it hot in a small pot on the back burner so the rice doesn't seize up when you add it.
- Arborio or Carnaroli rice: Carnaroli holds its shape a bit better if you can find it, but Arborio is forgiving and creamy, which is what you want here.
- Onion, garlic, leek: The leek adds a mild sweetness that plays nicely with the smoke, and finely chopping everything ensures it melts into the background.
- Butter and olive oil: The combination gives you flavor and prevents burning, plus a final knob of butter at the end makes everything glossy.
- Parmesan cheese: Freshly grated is non-negotiable, the pre-grated stuff clumps and doesn't melt the same way.
- Flat-leaf parsley: A handful of green at the end wakes up the whole dish and cuts through the richness.
- Lemon zest: Just the zest, not the juice, because you want brightness without sharpness.
- Black pepper and sea salt: Taste before you salt, the haddock and Parmesan are already salty and I've over-seasoned this more than once.
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Instructions
- Poach the haddock:
- Lower the fillets into the milk and bring it to a bare simmer, not a rolling boil, or the fish will turn rubbery. After five to seven minutes the flesh should flake easily, so lift it out gently and set it aside while you keep the milk for later.
- Soften the aromatics:
- Melt the butter with olive oil over medium heat and add the onion, leek, and garlic, stirring until they're soft and translucent but still pale. This base is where all the flavor starts, so don't rush it.
- Toast the rice:
- Tip in the rice and stir it around for a minute or two until the edges go see-through and it smells faintly nutty. This step helps the grains hold their shape and absorb liquid evenly.
- Add the poaching milk:
- Pour in the reserved milk and stir until it's mostly soaked up, scraping the bottom to catch any sweet bits. The milk brings a creaminess you can't get from stock alone.
- Ladle in the stock:
- Add the hot stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding more. It takes about twenty minutes and feels meditative once you settle into the rhythm.
- Fold in the fish and finish:
- When the rice is tender but still has a little bite, gently stir in the flaked haddock, Parmesan, lemon zest, and parsley. Season carefully and add a final dab of butter if you're feeling indulgent.
- Rest before serving:
- Take the pan off the heat, cover it, and let it sit for two minutes. This lets the flavors settle and the risotto thicken just a touch more.
Pin It There was an evening I served this to someone who said they hated risotto because it always tasted like glue. I watched them take a cautious spoonful, then another, then scrape the bowl clean without a word. When they finally looked up, they just said, okay, I was wrong. That moment, quiet and small as it was, reminded me why I love cooking for people.
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What to Serve Alongside
This risotto is rich enough to stand alone, but a simple green salad with lemon and olive oil cuts through the creaminess beautifully. I've also served it with roasted asparagus or tender stem broccoli when I want something warm and green on the plate. A glass of chilled Sauvignon Blanc or a dry Riesling makes it feel like a proper meal, the kind you linger over. If you have crusty bread around, tear off a piece and drag it through the last creamy bits at the bottom of the bowl.
How to Store and Reheat
Risotto never reheats quite the same, but you can store leftovers in an airtight container in the fridge for up to two days. When you reheat it, add a generous splash of stock or milk and warm it gently in a pan, stirring constantly so it doesn't stick. The rice will have absorbed more liquid overnight, so it needs help loosening up again. I've also turned leftover risotto into little cakes, press it into patties, chill them, then fry in butter until golden and crisp.
Variations and Swaps
If you can't find smoked haddock, smoked cod or even hot-smoked salmon work just as well, though salmon will give you a richer, oilier finish. For a lighter version, swap half the butter for more olive oil and skip the final knob at the end. I've made this with spring onions instead of leek when I've run out, and it still tastes lovely, just a bit sharper.
- Stir in a handful of frozen peas or spinach in the last few minutes for extra color and sweetness.
- Add a splash of white wine after toasting the rice if you want a bit more acidity.
- Try stirring in a spoonful of crème fraîche instead of butter at the end for a tangy creaminess.
Pin It This dish has a way of making an ordinary evening feel just a little bit special, without asking too much of you. I hope it becomes one of those recipes you return to when you want comfort that tastes like care.
Recipe Questions & Answers
- → Can I use a different type of fish instead of smoked haddock?
Yes, you can substitute with smoked cod, smoked mackerel, or even fresh salmon. Adjust cooking times accordingly as fresh fish may need less poaching time than smoked varieties.
- → What type of rice works best for this risotto?
Arborio or Carnaroli rice are ideal choices as they release starch slowly, creating the characteristic creamy texture. Avoid long-grain or basmati rice as they won't achieve the proper consistency.
- → How do I know when the risotto is properly cooked?
The rice should be al dente—tender but with a slight bite in the center. The overall texture should be creamy and flow slightly when spooned onto a plate, not stiff or soupy.
- → Can I prepare any components ahead of time?
You can poach and flake the haddock up to 24 hours in advance, storing it covered in the refrigerator. However, risotto is best cooked fresh and served immediately for optimal texture.
- → What wine pairs well with smoked haddock risotto?
A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or dry Riesling complements the smoky fish and creamy rice beautifully. The acidity cuts through the richness while enhancing the delicate flavors.
- → How can I make this dish richer or lighter?
For extra richness, add cream or an extra knob of butter at the end. To lighten it, use semi-skimmed milk for poaching and reduce the Parmesan quantity, or substitute with a lighter cheese.
