Creamy Smoked Haddock Risotto (Printable Version)

Creamy Arborio rice with smoked haddock, Parmesan, and fresh lemon zest for a comforting pescatarian meal.

# 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 & 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 - 1.76 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

# Steps:

01 - Place smoked haddock in a saucepan with milk. Bring to a gentle simmer and poach for 5-7 minutes until just cooked through. Remove fish with a slotted spoon and set aside. Once cooled slightly, flake into large pieces. Reserve the poaching milk for the risotto.
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 but not browned.
03 - Stir the Arborio rice into the aromatic mixture and cook for 1-2 minutes, stirring constantly, until the rice becomes translucent around the edges.
04 - Pour the reserved poaching milk into the rice and stir frequently until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for approximately 20 minutes until the rice is creamy and tender but still maintains a slight firmness.
06 - Gently fold flaked haddock, grated Parmesan, lemon zest, and fresh parsley into the risotto. Season with freshly ground black pepper and sea salt to taste. If desired, stir in an additional knob of butter for enhanced richness. Remove from heat, cover, and allow to rest for 2 minutes before serving.

# Expert Insights:

01 -
  • It transforms simple smoked fish into something restaurant worthy without any fuss.
  • The creamy rice soaks up every bit of smoky, savory flavor and feels like a warm hug in a bowl.
  • You can make it on a weeknight but it impresses like you spent all day in the kitchen.
02 -
  • Never let the rice boil hard or it will cook unevenly and turn mushy on the outside while staying crunchy inside.
  • Stirring frequently is essential, it releases the starch that makes risotto creamy, but you don't need to stir constantly, just often.
  • Taste the rice as you go, you want it tender with a slight bite in the center, not soft all the way through.
03 -
  • Warm your serving bowls in a low oven before plating, risotto cools quickly and warm bowls keep it at the perfect temperature longer.
  • If the risotto thickens too much while resting, stir in a splash of hot stock or a little warm milk to loosen it back up.
  • Always add the Parmesan off the heat so it melts gently into the rice without clumping or turning stringy.
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