Creamy Smoked Haddock Risotto (Print version)

Creamy Arborio rice with smoked haddock, Parmesan, and lemon zest. Comforting British-Italian fusion in 45 minutes.

# 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 - 1 tablespoon extra butter, optional for finishing

# Directions:

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 and reserve the poaching milk.
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 the rice into the pan and cook for 1 to 2 minutes until the edges become translucent.
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 more. Continue this process for approximately 20 minutes until the rice is creamy and al dente.
06 - Gently fold in flaked haddock, grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter for richness if desired.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving.

# Expert Tips:

01 -
  • The smoky sweetness of haddock melts into every spoonful without overpowering the creamy rice.
  • It feels fancy enough for guests but forgiving enough for a weeknight when you need something comforting.
  • You use the poaching milk in the risotto, so nothing goes to waste and the flavor deepens beautifully.
  • It comes together in under an hour and fills the kitchen with the kind of warmth that makes people linger at the table.
02 -
  • Don't let the milk boil hard when poaching or the fish will turn rubbery and the milk can curdle.
  • If your risotto gets too thick, loosen it with a splash of hot stock or warm water, because it thickens as it sits.
  • Fold the haddock in gently at the end so it stays in chunky flakes instead of breaking down into mush.
03 -
  • Use a wooden spoon and stir in a figure-eight pattern to release the starch evenly without breaking the grains.
  • If you want extra depth, add a splash of dry white wine after toasting the rice and let it bubble away before you start with the milk.
  • Always grate your Parmesan fresh because the pre-grated stuff doesn't melt properly and can make the risotto grainy instead of smooth.
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