Creamy Smoked Haddock Risotto (Printable)

Creamy Arborio rice with flaked 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 - Extra butter for finishing, optional

# Directions:

01 - Place smoked haddock fillets in a saucepan with milk and bring to a gentle simmer. Poach for 5 to 7 minutes until just cooked through. Remove fish using a slotted spoon and set aside. Flake into large pieces once cooled slightly. Reserve the poaching milk for cooking the rice.
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, stirring occasionally.
03 - Stir in the Arborio rice and cook for 1 to 2 minutes, stirring frequently, until the grains are translucent around the edges.
04 - Pour the reserved poaching milk into the rice and stir until mostly absorbed, approximately 2 to 3 minutes.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next ladle. 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 fresh parsley. Season with freshly ground black pepper and sea salt to taste. If desired, add an extra knob of butter for enhanced richness.
07 - Remove from heat, cover the pan with a lid, and let rest for 2 minutes before serving to allow the risotto to set slightly.

# Expert Hints:

01 -
  • It turns a simple piece of smoked fish into something luxurious without any fancy techniques or hard-to-find ingredients.
  • The creamy texture and gentle smokiness make it feel like a warm hug on a plate, especially on cold evenings.
  • You can have it on the table in under an hour, and it always impresses without looking like you tried too hard.
02 -
  • Never let the risotto boil hard or the rice will cook unevenly and turn mushy on the outside while staying crunchy inside.
  • If you run out of stock before the rice is done, just use hot water, it won't ruin anything and I've done it more times than I'd like to admit.
  • Don't stir constantly like you're possessed, just frequently enough to release the starch and keep it from sticking.
03 -
  • Reserve a little of the poaching milk to loosen the risotto at the end if it's too thick, it adds more flavor than plain stock.
  • Flake the haddock into large pieces instead of shredding it so you get proper bites of fish in every spoonful.
  • If you want extra richness, stir in a splash of cream or crème fraîche just before serving, it makes it taste almost restaurant fancy.
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