Creamy Smoked Haddock Risotto

The smell of smoked fish simmering in milk used to drift through my kitchen window every Sunday, and my neighbor would lean over the fence asking what I was making. That's how I knew this risotto was different. It wasn't the usual tomato-based comfort food, it was quieter, smokier, and somehow more intimate. I'd bought the haddock on a whim at the fishmonger, and by the time I stirred in the Parmesan, I realized I'd stumbled onto something I'd make again and again.

I made this for my sister the night before she moved abroad, and we sat at the counter with bowls in our laps, not saying much. She kept going back for seconds, scraping the sides of the pan with her spoon. Later she told me it was the taste she missed most when she thought of home, not because it was traditional, but because it felt like care in a bowl.

Ingredients

• Smoked haddock fillets: Go for undyed fillets so the color stays natural and the flavor is clean, not artificially intense.
• Whole milk: This is what poaches the fish gently and becomes part of your risotto base, so don't skip it or swap for water.
• Fish or vegetable stock: Keep it hot in a separate pan so the rice cooks evenly without shocking it with cold liquid.
• Arborio or Carnaroli rice: These short-grain varieties release starch slowly, giving you that signature creamy texture without adding cream.
• Onion, garlic, and leek: The leek brings a mild sweetness that plays beautifully with the smokiness of the fish.
• Butter and olive oil: Start with both for a rich, balanced base that won't burn as easily as butter alone.
• Parmesan cheese: Freshly grated is a must, the pre-shredded stuff won't melt into the risotto the same way.
• Flat-leaf parsley and lemon zest: These brighten the whole dish at the end and cut through the richness with a fresh pop.
• Black pepper and sea salt: Season carefully, the haddock and Parmesan both bring salt, so taste before you add more.

Instructions

Poach the haddock:

Place the smoked haddock in a saucepan with the milk and bring it to a gentle simmer, not a rolling boil. Let it poach for 5 to 7 minutes until the fish flakes easily, then lift it out with a slotted spoon and set it aside, saving every drop of that milky liquid.

Sauté 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 translucent but not browned, you want sweetness, not bitterness.

Toast the rice:

Tip in the rice and stir it through the buttery vegetables for a minute or two until the edges turn slightly see-through. This step helps the grains hold their shape and absorb flavor more evenly.

Add the poaching milk:

Pour in the reserved milk from poaching the fish and stir gently until it's mostly absorbed. The rice will start to soften and take on a faint smoky sweetness.

Ladle in the stock:

Add the hot stock one ladle at a time, stirring frequently and letting each addition soak in before adding the next. This slow process takes about 20 minutes and builds that silky, creamy texture you're after.

Fold in the fish and finish:

When the rice is tender but still has a little bite, gently fold in the flaked haddock, Parmesan, lemon zest, and parsley. Season with pepper and a pinch of salt if needed, and add an extra knob of butter if you're feeling generous.

Rest before serving:

Take the pan off the heat, cover it, and let it sit for 2 minutes. This lets the flavors settle and the risotto thicken just a touch more before you spoon it into bowls.

Save

One evening I served this to a friend who said she didn't like fish, and she finished her bowl without a word, then looked up and asked if there was more. That's when I learned that smoked haddock in risotto doesn't taste fishy, it tastes like the sea decided to be subtle for once.

How to Choose Your Haddock

Look for fillets labeled undyed, because the bright yellow ones have been colored artificially and often taste harsher. The flesh should be firm and smell clean, not overly salty or pungent. If you can't find haddock, smoked cod works too, though it's a bit more delicate and flakes apart faster.

What to Serve Alongside

This risotto is rich enough to stand alone, but a simple green salad with lemon vinaigrette balances it beautifully. I've also served it with roasted asparagus or tenderstem broccoli when I want something warm and green on the plate. A glass of chilled Sauvignon Blanc or a dry Riesling cuts through the creaminess and highlights the smoky notes.

Making It Ahead and Storing Leftovers

Risotto is always best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in a pan with a splash of stock or milk, stirring constantly to bring back some of that creamy texture. You can also shape cold risotto into patties, coat them in breadcrumbs, and pan-fry them for crispy rice cakes the next day.

• Don't freeze this risotto, the fish and dairy don't hold up well after thawing.
• If you know you'll have extra, undercook the rice slightly so it doesn't turn mushy when reheated.
• Add fresh parsley and a squeeze of lemon when you reheat to wake up the flavors again.

Save

This dish has a way of turning a regular Tuesday into something worth sitting down for. It's proof that comfort doesn't have to be complicated, just patient and a little bit smoky.

Recipe FAQs

→ Can I use fresh haddock instead of smoked?

Yes, but you'll lose the distinctive smoky flavor. Consider adding a pinch of smoked paprika to compensate for the missing smokiness.

→ What can I substitute for Arborio rice?

Carnaroli rice works excellently and holds its shape even better. Vialone Nano is another authentic Italian option with similar starch content for creaminess.

→ How do I prevent the risotto from becoming too thick?

Keep extra warm stock nearby and add small amounts while stirring if it becomes too dense. The consistency should be creamy and flow slightly when plated.

→ Can I make this ahead of time?

Risotto is best served immediately, but you can prepare it 80% done, then finish cooking and add the fish, cheese, and herbs just before serving.

→ What other fish works well in this dish?

Smoked mackerel, hot-smoked salmon, or even fresh cod work beautifully. Adjust cooking times based on the fish's thickness and type.

→ Why is my risotto not creamy enough?

Ensure you're stirring frequently to release the rice's natural starches. Also, the rice should remain slightly loose; it will thicken as it rests before serving.