Creamy Smoked Haddock Risotto (Printable Version)

Creamy Arborio rice with delicate smoked haddock, Parmesan, and fresh lemon zest in a comforting one-pot meal.

# What You 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 Steps:

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 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 and translucent but not colored.
03 - Stir in the Arborio rice and cook for 1 to 2 minutes until the grains become translucent around the edges, coating them evenly with the fat.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed by the rice.
05 - Add the hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is completely absorbed before adding the next. Continue this process for approximately 20 minutes until the rice reaches a creamy consistency and is tender but al dente.
06 - Gently fold in the flaked haddock, grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter if desired for additional richness.
07 - Remove from heat, cover the pan, and allow to rest for 2 minutes before serving to achieve optimal creaminess and texture.

# Expert Advice:

01 -
  • It transforms humble smoked fish into something elegant enough for guests but easy enough for a weeknight.
  • The rice soaks up every bit of that smoky, savory poaching milk, so nothing goes to waste.
  • It is endlessly forgiving: you can stir it slowly while sipping wine or chatting on the phone.
  • The texture is silky and comforting, with flakes of tender fish in every spoonful.
02 -
  • Do not let the poaching milk boil hard or the fish will turn rubbery and the milk may curdle.
  • Stir frequently but not constantly, the rice needs time to absorb each addition of stock without being fussed over.
  • Taste the rice after 18 minutes, some batches cook faster depending on the brand and your stove.
  • If you run out of stock before the rice is done, use hot water, it will not ruin anything.
03 -
  • Keep your stock simmering in a separate pot so you are always adding hot liquid, cold stock will stop the cooking process and make the rice gummy.
  • Do not refrigerate the haddock after poaching, let it sit at room temperature so it does not cool down the risotto when you fold it in.
  • If the risotto looks too thick at the end, loosen it with a splash of hot stock or the poaching milk, it should move slowly across the plate like lava.
  • Grate the Parmesan yourself just before stirring it in, the flavor is incomparably better and it melts into the rice without clumping.
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