Creamy Smoked Haddock Risotto (Printable)

Comforting risotto with smoked haddock, Arborio rice, Parmesan, and lemon zest. Ready in 45 minutes for 4 servings.

# Ingredient List:

→ Fish

01 - 12.3 oz smoked haddock fillets, undyed and skinless
02 - 2.1 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 - 1.8 oz Parmesan cheese, freshly grated
11 - 2 tablespoons 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

# Directions:

01 - Place smoked haddock 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 onion, leek, and garlic. Sauté for 5 minutes until softened but not colored.
03 - Stir in the rice and cook for 1 to 2 minutes until translucent around the edges.
04 - Pour in reserved poaching milk and stir until mostly absorbed.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue for approximately 20 minutes until rice is creamy and al dente.
06 - Gently fold in flaked haddock, Parmesan, lemon zest, and parsley. Season with black pepper and salt to taste. Add an extra knob of butter for richness if desired.
07 - Remove from heat, cover, and let rest for 2 minutes before serving.

# Expert Suggestions:

01 -
  • It turns a weeknight into something that feels like a quiet celebration without any fuss.
  • The smoked haddock brings a gentle, almost sweet smokiness that doesn't overpower but lingers just right.
  • You can make it entirely in two pans, which means less cleanup and more time enjoying it warm from the stove.
  • It's filling enough to satisfy but light enough that you won't feel heavy afterward, just content.
02 -
  • If you add the stock too fast or all at once, the rice will cook unevenly and you'll lose that creamy texture, patience here is everything.
  • Don't stir constantly like you're trying to win a race, just frequently enough to keep it from sticking, you want to coax the starch out, not beat it to death.
  • Flake the haddock into big pieces, not tiny shreds, so you get lovely bites of fish instead of it disappearing into the rice.
03 -
  • Taste your stock before you start, if it's too salty, your risotto will be too, and there's no fixing it later.
  • Keep a kettle of boiling water nearby in case you run out of stock before the rice is done, you can top it up without breaking stride.
  • If the rice starts to stick or look dry, you've let it go too long between ladles, just add a bit more liquid and keep stirring.
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