Creamy Smoked Haddock Risotto (Printable)

Creamy Arborio rice with tender smoked haddock, Parmesan, and a hint of lemon for subtle smoky richness.

# 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 - 1.5 cups 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 - Extra butter optional for finishing

# How To Make It:

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 and 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 without coloring.
03 - Stir in the Arborio rice and cook for 1 to 2 minutes until translucent around the edges, stirring constantly.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next ladle. Continue for approximately 20 minutes until the rice is creamy and al dente.
06 - Gently fold in the flaked haddock, freshly grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter for additional richness if desired.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • The smoked haddock adds a gentle, savory depth without overpowering the creamy rice.
  • It feels fancy enough for guests but forgiving enough for a weeknight once you get the rhythm down.
  • Every spoonful is warm, silky, and just a little bit indulgent.
02 -
  • Don't let the poaching milk boil hard or the fish will toughen and the milk might curdle.
  • Stir the risotto often but not constantly, you want it creamy, not gluey from over-working the starch.
  • If your risotto looks too thick at the end, loosen it with a splash of warm stock or milk rather than water.
03 -
  • Use a wide, shallow pan instead of a tall pot so the rice cooks more evenly and you can see when it needs more liquid.
  • Flake the haddock into large, generous pieces rather than shredding it, so you get lovely chunks of smoky fish in every few bites.
  • Taste the risotto before you add any salt, the smoked fish and Parmesan can make it salty enough on their own.
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