Smoked Haddock Risotto (Print Version)

Enjoy a creamy, comforting risotto featuring delicate smoked haddock, Arborio rice, and Parmesan for a subtly smoky, savory flavor.

# What You'll Need:

→ Fish

01 - 12 oz smoked haddock fillets, undyed and skinless
02 - 2 cups whole milk

→ Stock

03 - 3 cups hot fish or vegetable stock

→ Rice

04 - 1.5 cups Arborio or Carnaroli rice

→ Vegetables & Aromatics

05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 leek, white part only, thinly sliced
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil

→ Finishing

10 - 2 oz Parmesan cheese, freshly grated
11 - 2 tbsp flat-leaf parsley, chopped
12 - Zest of 1 lemon
13 - Freshly ground black pepper
14 - Sea salt, to taste
15 - Extra butter, optional for finishing

# Method:

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. Flake into large pieces and reserve the poaching milk.
02 - Heat olive oil and 2 tbsp butter in a large, heavy-based pan over medium heat. Add onion, leek, and garlic. Sauté for 5 minutes until softened but not browned.
03 - Stir in the Arborio rice and cook for 1–2 minutes, stirring constantly, until 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 one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding more. Continue this process for approximately 20 minutes until rice is creamy and al dente.
06 - Gently fold in flaked haddock, Parmesan cheese, lemon zest, and parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter for additional richness if desired.
07 - Remove from heat, cover, and let rest for 2 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • The way the smoked haddock infuses the entire dish with this incredible subtle smokiness that keeps you going back for just one more bite
  • It transforms simple ingredients into something restaurant-worthy while being surprisingly forgiving and straightforward to make
02 -
  • Don't wash the rice before cooking. Those surface starches are essential for creating the creamy texture that makes risotto so special.
  • The resting period at the end is not optional; it lets the rice settle and the flavors come together in a way that makes all the difference.
03 -
  • Always taste your rice throughout the cooking process; you want it al dente with a tiny white dot in the center, not mushy or crunchy
  • If you run out of stock before the rice is done, finish with hot water rather than cold stock, which will disrupt the cooking temperature
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