Creamy Smoked Haddock Risotto

The smell of smoked haddock poaching in milk always brings me straight back to a rainy Tuesday when I had nothing but a fillet, half a bag of rice, and zero plan for dinner. I stood there stirring, watching the rice slowly drink up that smoky, creamy liquid, and realized I was making something that tasted like a hug. It wasn't fancy, it wasn't planned, but it worked. That's the magic of risotto: it forgives you, rewards patience, and turns simple things into something you want to make again and again.

I made this for my sister once after she'd had a long week, and she sat at the counter with a glass of wine, watching me stir. She said it smelled like the seaside but tasted like home. I've never forgotten that, because it's exactly what this dish is: something familiar made interesting, something simple made special.

Ingredients

• Smoked haddock fillets: Go for undyed if you can find it, the natural pale color means it's been smoked properly and won't turn your risotto neon yellow.
• Whole milk: This is what you poach the fish in, and you'll use it in the risotto too, so don't skimp or swap for anything too thin.
• Fish or vegetable stock: Keep it hot in a separate pot so the rice cooks evenly and doesn't seize up when you add cold liquid.
• Arborio or Carnaroli rice: Arborio is easier to find, Carnaroli holds its shape a bit better, either works beautifully here.
• Onion, garlic, leek: The holy trinity of gentle aromatics, they melt into the background and let the fish shine without disappearing entirely.
• Butter and olive oil: Butter for richness, olive oil to keep the butter from burning, this combo is non-negotiable.
• Parmesan cheese: Freshly grated, please, the pre-shredded stuff has anti-caking agents that make the risotto gritty instead of creamy.
• Flat-leaf parsley and lemon zest: These wake everything up at the end, a little brightness to cut through all that creaminess.
• Black pepper and sea salt: Taste as you go, the haddock and Parmesan are already salty, so go easy.

Instructions

Poach the haddock:

Place the fillets in a saucepan with the milk and bring it to a gentle simmer, not a rolling boil or the fish will turn rubbery. After 5 to 7 minutes, lift the fish out with a slotted spoon, flake it into big chunks, and save every drop of that smoky milk.

Soften the aromatics:

Heat the olive oil and butter in a large pan over medium heat, then add the onion, leek, and garlic. Stir them around for about 5 minutes until they're soft and sweet but not browned, you want them to melt into the risotto later.

Toast the rice:

Tip in the rice and stir it through the buttery aromatics for a minute or two until the edges go translucent. This step adds a nutty flavor and helps the grains hold their shape.

Add the poaching milk:

Pour in all that reserved milk and stir gently until it's mostly absorbed. The rice will drink it up and take on all that delicate smokiness.

Ladle in the stock:

Add the hot stock one ladle at a time, stirring often and waiting until each addition is absorbed before adding more. This takes about 20 minutes and it's meditative, not annoying, I promise.

Finish with fish and flavor:

Fold in the flaked haddock, Parmesan, lemon zest, and parsley, then season with pepper and a pinch of salt. If you want it extra luscious, stir in another knob of butter now.

Rest before serving:

Take the pan off the heat, cover it, and let it sit for 2 minutes. This lets the risotto relax and come together into something creamy and perfect.

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There was a night I served this to friends who swore they didn't like fishy dishes, and they went back for seconds without saying a word. One of them texted me the next day asking for the recipe. That's when I knew this wasn't just dinner, it was a quiet little showstopper.

What to Serve It With

I usually keep it simple with a crisp green salad dressed in lemon and olive oil, maybe some crusty bread on the side if I'm feeling generous. A glass of cold Sauvignon Blanc or a dry Riesling cuts through the creaminess beautifully. If you want to go all out, roasted asparagus or sautéed spinach with garlic works perfectly alongside.

How to Store and Reheat

Risotto gets a bad reputation for not keeping well, but this one actually reheats like a dream. Store it in an airtight container in the fridge for up to two days, then warm it gently in a pan with a splash of stock or milk, stirring until it loosens up. Don't microwave it unless you're okay with rubbery rice, low and slow on the stove is the way to go.

Swaps and Tweaks

If you can't find smoked haddock, hot-smoked salmon or smoked trout work just as well, though they're a bit richer. Swap the leek for spring onions if that's what you have, or leave it out entirely and double the onion. For a dairy-free version, use oat milk for poaching and skip the Parmesan, though I'd add nutritional yeast for a bit of that savory depth.

• Stir in a handful of peas or spinach at the end for extra color and veg.
• Add a splash of white wine after toasting the rice for a little acidity.
• Top with crispy fried leeks or a poached egg if you're feeling fancy.

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This is the kind of dish that makes you feel capable, even on nights when you're not sure you have it in you. It's warm, it's satisfying, and it tastes like you care, because you do.

Recipe FAQs

→ Can I use fresh haddock instead of smoked?

Fresh haddock will work but you'll lose the distinctive smoky flavor that defines this dish. If using fresh fish, consider adding a pinch of smoked paprika or using smoked sea salt for depth.

→ What's the best way to prevent mushy risotto?

Add stock gradually, one ladle at a time, and stir frequently. The rice should remain al dente with a slight bite in the center. Avoid overcooking and remove from heat when it's still slightly loose, as it will continue to absorb liquid while resting.

→ Can I prepare this dish ahead of time?

Risotto is best served immediately for optimal creaminess. However, you can poach the haddock and prepare vegetables in advance. Cook the rice just before serving, as reheated risotto tends to become sticky and lose its creamy texture.

→ What can I substitute for Arborio rice?

Carnaroli rice is an excellent alternative with a firmer texture and better starch retention. Vialone Nano also works well. Avoid long-grain rice varieties as they won't release the necessary starch for that signature creamy consistency.

→ How do I know when the haddock is properly poached?

The fish should turn opaque and flake easily when gently pressed with a fork. Poaching typically takes 5-7 minutes in simmering milk. Avoid boiling as this can toughen the fish and make it rubbery.

→ Can I make this dairy-free?

Replace milk with unsweetened almond or oat milk for poaching, and use nutritional yeast instead of Parmesan. Add extra olive oil or dairy-free butter for richness. The texture will be slightly different but still delicious.