Creamy Smoked Haddock Risotto (Printable)

Creamy Arborio rice with smoked haddock, Parmesan, and lemon zest for a comforting pescatarian main 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 - 1.75 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 additional butter for finishing, optional

# Directions:

01 - Place smoked haddock fillets 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 and set aside. Flake into large pieces, discarding any remaining bones. Reserve the poaching milk.
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 and translucent, being careful not to allow browning.
03 - Stir in the rice and cook for 1 to 2 minutes, stirring constantly, until the grains become translucent around the edges.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed by the rice.
05 - Add heated stock one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding the next ladle. 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 additional knob of butter if desired for extra richness.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • It's rich and comforting without feeling heavy, and the smokiness from the haddock is gentle, not overpowering.
  • You can make it on a weeknight because it only takes 45 minutes and uses ingredients that don't require a specialty store run.
  • The leftovers actually reheat beautifully with a splash of stock, which almost never happens with risotto.
02 -
  • Don't skip reserving the poaching milk, it's basically liquid gold and adds more flavor than plain stock ever could.
  • Stir frequently but not constantly, you want the rice to release starch but not turn to mush from over-agitation.
  • Taste the rice after 18 minutes, sometimes it's done early and you don't want to overcook it into porridge.
03 -
  • Use a wide, shallow pan instead of a tall pot, it helps the liquid evaporate evenly and gives you better control over the texture.
  • Grate your Parmesan fresh and stir it in off the heat so it melts into the risotto instead of clumping.
  • If the risotto thickens too much while resting, loosen it with a tiny splash of warm stock just before serving.
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