Creamy Smoked Haddock Risotto (Printable)

Creamy risotto with smoked haddock, Arborio rice, Parmesan, and lemon zest for a subtly smoky, savory 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

# How To Make It:

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 butter in a large, heavy-based pan over medium heat. Add chopped onion, leek, and minced garlic. Sauté for 5 minutes until softened but not colored.
03 - Stir in the Arborio rice and cook for 1 to 2 minutes until translucent around the edges, stirring constantly.
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 fully 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, grated Parmesan, lemon zest, and fresh 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 before serving to allow flavors to meld.

# Expert Advice:

01 -
  • It tastes luxurious but comes together in under an hour with pantry staples and one piece of fish.
  • The smoky haddock adds depth without overpowering the creamy rice, and every bite feels both familiar and new.
02 -
  • Don't let the milk boil hard when poaching the fish or it can curdle and the haddock will turn rubbery.
  • Stir the risotto often but not constantly, you want it creamy but not gluey from overworking the starch.
03 -
  • Use a wide, shallow pan instead of a deep pot so the rice cooks more evenly and you can stir without splashing.
  • Grate the Parmesan just before folding it in, it melts smoother and tastes sharper than anything from a tub.
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