Creamy Smoked Haddock Risotto (Printable)

Creamy Arborio rice with delicate smoked haddock, Parmesan, and lemon zest. A comforting pescatarian main dish.

# What You'll 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 - Additional butter for finishing, optional

# How to Make It:

01 - Place smoked haddock fillets 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, set aside on a plate, and flake into large pieces. 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, sliced leek, and minced garlic. Sauté for 5 minutes until softened and translucent but not colored.
03 - Stir the rice into the aromatic mixture 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 continuously until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently throughout. Wait until each addition is absorbed before adding more stock. Continue this process for approximately 20 minutes until the rice is creamy and tender yet maintains a slight firmness at the core.
06 - Gently fold in the flaked haddock, grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Stir in an extra knob of butter if desired for additional richness.
07 - Remove from heat, cover with a lid, and let rest for 2 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • It turns a weeknight into something that feels occasion-worthy without demanding much from you.
  • The smoked haddock adds depth without overpowering, so even people who claim they dont like fish tend to quietly ask for seconds.
  • You only need one pan after poaching the fish, which means less washing up and more time sitting down to eat.
02 -
  • Don't let the milk boil hard when poaching or the haddock will turn dry and chalky instead of tender.
  • If your risotto looks too thick, add a splash more stock or even a bit of warm water, it should flow slowly when you tilt the pan.
  • Stir often but not constantly, you want to coax out the starch without turning the rice to mush.
03 -
  • Always taste the haddock before you season the risotto, some fillets are saltier than others and you don't want to overdo it.
  • Use a wide, shallow pan instead of a deep pot so the liquid evaporates evenly and the rice cooks at the same rate.
  • If you're making this for guests, you can poach the fish and prep the aromatics ahead, then finish the risotto just before serving so it's creamy and hot.
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