Creamy Smoked Haddock Risotto (Printable version)

Creamy Arborio rice with smoked haddock, Parmesan, and a hint of lemon for a comforting, savory meal.

# 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 in a saucepan with milk. Bring to a gentle simmer and poach for 5-7 minutes until just cooked through. Remove fish with a slotted spoon and set aside. Once cooled slightly, flake into large pieces and reserve the poaching milk.
02 - Heat olive oil and 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 1-2 minutes until the grains become translucent around the edges.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. Continue this process for approximately 20 minutes until the rice is creamy and tender with a slight bite.
06 - Gently fold in the flaked haddock, grated Parmesan, lemon zest, and 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 the pan, and allow the risotto to rest for 2 minutes before serving.

# Expert Tips:

01 -
  • It turns a humble smoked fish into something elegant enough for guests but easy enough for a Tuesday night.
  • The rice soaks up all that poaching milk and becomes impossibly creamy without feeling heavy.
  • Every spoonful has a gentle smokiness that doesn't overpower, just whispers through the dish.
  • It's forgiving, you can stir it while catching up on phone calls or just zoning out after a long day.
02 -
  • Don't let the milk boil hard when poaching or the fish will turn rubbery and the milk might curdle.
  • Stir the risotto often but not constantly, you want it creamy, not gluey from overworking the starch.
  • Taste the rice before you finish, it should have a slight bite in the center, not chalky, not mushy.
03 -
  • Always keep your stock hot in a separate pan, adding cold liquid will stop the cooking and make the rice take forever.
  • Flake the haddock into big, generous pieces so you get proper bites of fish, not just shreds that disappear.
  • If the risotto thickens too much while resting, loosen it with a splash of stock or milk just before serving.
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