Creamy Smoked Haddock Risotto (Printable)

Creamy Arborio rice with tender smoked haddock, Parmesan cheese, and fresh lemon zest for subtle smoky flavor.

# 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 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 fresh flat-leaf parsley, chopped
12 - Zest of 1 lemon
13 - Freshly ground black pepper to taste
14 - Sea salt to taste
15 - Additional butter for finishing, optional

# How to Make It:

01 - Place smoked haddock fillets in a saucepan with whole 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 sauté pan over medium heat. Add chopped onion, leek, and minced garlic. Sauté for 5 minutes until softened but not colored.
03 - Stir Arborio rice into the pan and cook for 1 to 2 minutes, stirring frequently, until the grains appear translucent around the edges.
04 - Pour the reserved poaching milk into the rice and stir until mostly absorbed, about 2 to 3 minutes.
05 - Add heated stock gradually, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for approximately 20 minutes until rice achieves a creamy consistency and is al dente.
06 - Gently fold flaked haddock, freshly grated Parmesan, lemon zest, and chopped parsley into the risotto. Season with freshly ground black pepper and sea salt to taste. Stir in additional butter if desired for enhanced richness.
07 - Remove from heat, cover the pan, and allow the risotto to rest for 2 minutes before serving.

# Expert Suggestions:

01 -
  • The smoked haddock melts into the rice, giving every spoonful a delicate, smoky sweetness that feels both familiar and surprising.
  • It's elegant enough for guests but forgiving enough for a Wednesday night when you just want something soul-satisfying.
  • Using the poaching milk as part of the risotto base means nothing goes to waste and every bit of flavor gets captured.
02 -
  • Don't skip reserving the poaching milk, it carries all the smoky, fishy sweetness and using it in the risotto is what makes this dish sing.
  • Stir frequently but not constantly, you want the rice to release starch and get creamy, but it also needs a moment to breathe between stirs.
  • Taste the rice after 18 minutes, sometimes it's done early and you don't want to overcook it into mush.
03 -
  • If the haddock flakes into very small pieces, don't worry, it'll melt into the rice and create little pockets of smoky flavor throughout.
  • Swap half the Parmesan for a handful of mascarpone at the end for an even silkier, more luxurious finish.
  • Always warm your serving bowls, risotto cools fast and tastes best when it's still steaming.
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