Creamy Smoked Haddock Risotto (Print View)

Creamy Arborio rice with tender smoked haddock, Parmesan, and a hint of lemon for subtle smoky flavor.

# Components:

→ 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 & 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 for finishing, optional

# 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, set aside, 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 but not colored.
03 - Stir in the rice and cook for 1 to 2 minutes until translucent around the edges, coating well with the fat.
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 the flaked haddock, Parmesan cheese, lemon zest, and fresh parsley. Season with black pepper and sea salt to taste. Add an extra knob of butter for richness if desired.
07 - Remove from heat, cover with a lid, and let rest for 2 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The smoked haddock stays delicate and doesn't overpower—it whispers rather than shouts, letting the creamy rice shine.
  • It comes together in under 45 minutes, which means you can serve something restaurant-worthy on a weeknight without stress.
  • One pan, minimal cleanup, and the kind of comfort that makes people ask for seconds.
02 -
  • Don't stop stirring once you've added the stock—risotto demands attention, but that constant motion is what coaxes the creaminess out of the rice.
  • If your rice looks too thick at the end, a splash of warm stock or milk brings it back to that perfect flowing texture; it should move gently on the plate, not sit stiff.
03 -
  • Have your hot stock in a separate saucepan beside you, not across the kitchen—the rhythm of adding and stirring works better when you're not walking back and forth.
  • The rice should move gently on the plate when finished, not sit stiff; if it's too thick, add warm stock or milk a splash at a time until it flows right.
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