Save The kitchen smelled like the harbor in the best possible way. Steam rose from the pan, carrying whispers of smoke and cream, and I realized I'd been stirring without thinking, lost in the rhythm. My neighbor had given me a beautiful piece of undyed haddock from the fishmonger that morning, and I wanted to do it justice. This risotto was born from that gift and a craving for something both elegant and deeply comforting.
I made this for a small dinner party once, and my friend who claimed she didn't like fish asked for seconds. The smokiness is gentle, not overpowering, and the lemon zest at the end brightens everything just enough to keep each bite interesting. We ate it by candlelight with too much wine, and the empty pot told me everything I needed to know.
Ingredients
- Smoked haddock fillets: Look for undyed fillets, they taste cleaner and won't turn your risotto an unnatural yellow, and always check for stray bones before flaking.
- Whole milk: Poaching the fish in milk keeps it tender and creates a subtly flavored base that enriches the entire dish.
- Fish or vegetable stock: Keep it hot on the stove so it doesn't shock the rice when you add it, cold stock will slow everything down.
- Arborio or Carnaroli rice: These short grains release starch slowly, giving you that signature creamy texture without any cream at all.
- Onion, garlic, and leek: This trio builds a sweet, aromatic foundation that supports the smokiness without competing with it.
- Butter and olive oil: The combination gives you richness and prevents burning, plus a final knob of butter at the end makes everything glossy.
- Parmesan cheese: Freshly grated is a must, it melts into the rice and adds a salty, nutty depth that pre grated stuff just can't match.
- Flat leaf parsley and lemon zest: These bring brightness and cut through the richness, making each spoonful feel balanced and alive.
- Black pepper and sea salt: Season carefully, the haddock and Parmesan are already salty, so taste as you go.
Instructions
- Poach the Haddock:
- Place the haddock in a saucepan with the milk and bring it to a gentle simmer, letting it poach for 5 to 7 minutes until the flesh turns opaque and flakes easily. Lift it out with a slotted spoon, set it aside to cool slightly, then flake it into large pieces, and whatever you do, don't toss that poaching milk.
- Sauté the Aromatics:
- Heat the olive oil and butter in a large heavy pan over medium heat, then add the onion, leek, and garlic, stirring occasionally for about 5 minutes until they soften and turn translucent but haven't picked up any color. The smell at this stage is pure comfort.
- Toast the Rice:
- Stir in the rice and let it cook for 1 to 2 minutes, stirring constantly until the edges of the grains turn slightly translucent and you hear a faint crackle. This step coats each grain in fat and helps it absorb liquid evenly.
- Add the Poaching Milk:
- Pour in the reserved milk and stir gently until it's mostly absorbed, this is where the risotto starts to take on that subtle smoky sweetness. Don't rush it, let the rice drink it in.
- Ladle in the Stock:
- Add the hot stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more. This gradual process coaxes out the starch and builds the creaminess, and it takes about 20 minutes, so settle in and enjoy the rhythm.
- Fold in the Haddock and Finish:
- Gently fold in the flaked haddock, Parmesan, lemon zest, and parsley, then season with pepper and a pinch of salt to taste. If you want extra richness, add another small knob of butter and stir until it melts into the rice.
- Rest and Serve:
- Remove the pan from the heat, cover it, and let it rest for 2 minutes so the flavors settle and the risotto reaches the perfect creamy consistency. Serve it immediately while it's still glossy and warm.
Save There was a cold evening last winter when I made this for myself after a long day, and I remember sitting at the table with the bowl cradled in my hands, feeling the warmth seep through. It wasn't fancy or shared, just me and the quiet kitchen, but it felt like exactly what I needed. Sometimes the best meals are the ones that remind you to slow down.
Choosing Your Fish
Undyed smoked haddock is worth seeking out because the natural pale color means it hasn't been artificially enhanced, and the flavor is cleaner and more delicate. If you can only find dyed, it will still work, but the color might be more golden. Fresh smoked fish should smell pleasantly smoky and sweet, never fishy or sharp, and the flesh should look moist and firm.
Getting the Texture Right
Risotto should flow slowly across the plate when you spoon it out, not sit in a stiff mound or run like soup. I learned this the hard way after adding too much stock too fast and ending up with rice porridge. The Italians call the perfect consistency all'onda, meaning it moves in waves, and once you see it, you'll never forget what you're aiming for.
Serving and Pairing Ideas
This risotto is rich enough to stand alone as a main course, but a simple green salad with lemon vinaigrette on the side cuts through the creaminess beautifully. A crisp Sauvignon Blanc or a dry Riesling complements the smokiness without overwhelming it. If you have leftovers, you can shape them into patties, coat them in breadcrumbs, and pan fry them for incredible arancini the next day.
- Garnish with extra lemon zest and a drizzle of good olive oil just before serving.
- Try adding a handful of peas or spinach in the last few minutes for a pop of color and freshness.
- Serve it in wide shallow bowls so everyone can admire the creamy texture and smell the parsley.
Save This dish has become my answer to grey days and the need for something both nourishing and a little bit special. I hope it brings you the same kind of quiet satisfaction it's brought me, one creamy spoonful at a time.
Questions & Answers
- → Can I use fresh haddock instead of smoked?
Yes, but you'll lose the distinctive smoky flavor that defines this dish. Consider adding a pinch of smoked paprika to compensate.
- → What can I substitute for Arborio rice?
Carnaroli rice is the best alternative, as it maintains creaminess and has excellent starch content. Vialone Nano also works well for risotto.
- → How do I prevent the fish from breaking apart?
Handle the poached haddock gently when flaking and fold it in at the very end. Avoid over-stirring once the fish is added to maintain larger flakes.
- → Can I make this ahead of time?
Risotto is best served immediately for optimal creaminess. However, you can poach the fish ahead and prepare ingredients in advance to speed up cooking.
- → Why should I use undyed smoked haddock?
Undyed haddock has a more natural, delicate flavor without artificial coloring. The yellow dye in some smoked fish can affect taste and appearance.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc or dry Riesling complements the smoky fish and creamy rice beautifully. Chablis or Pinot Grigio are also excellent choices.