Save The kitchen smelled like the sea and butter when I learned this recipe from a Scottish friend who grew up near the coast. She said her grandmother always used undyed haddock because the yellow stuff was just for tourists. I burned my first batch because I got distracted chatting and forgot to keep stirring. Now, the rhythmic stir of the spoon is something I actually look forward to, like meditation with a better payoff.
I made this for a dinner party once when half the guests were late, and I just kept adding stock and stirring. By the time they arrived, the risotto was so creamy and rich it became the thing everyone asked for again. One friend, a staunch meat eater, admitted he didnt even miss the chicken. That night taught me that a dish this comforting doesnt need an occasion, it creates one.
Ingredients
- Smoked haddock fillets: Look for undyed fillets with a pale, natural color. The dyed kind can taste artificial and turn everything an alarming shade of yellow.
- Whole milk: This poaches the fish gently and becomes part of your cooking liquid, so dont skimp on fat content or the risotto will taste thin.
- Fish or vegetable stock: Keep it hot in a separate pot so the rice cooks evenly without shocking it with cold liquid every time you add a ladle.
- Arborio or Carnaroli rice: Arborio is easier to find, but Carnaroli holds its shape a bit better if you like a firmer bite.
- Onion, garlic, and leek: This trio builds a sweet, mild base that lets the smokiness of the fish shine without fighting it.
- Butter and olive oil: The oil keeps the butter from burning, and together they create a silky foundation for everything else.
- Parmesan cheese: Freshly grated is the only way. The pre-grated stuff clumps and doesnt melt into the rice the same way.
- Flat-leaf parsley and lemon zest: These wake up the whole dish at the end with brightness and color.
- Black pepper and sea salt: Taste before you salt. The haddock and Parmesan already bring plenty of savory punch.
Instructions
- Poach the haddock:
- Lower the fillets into barely simmering milk and let them cook gently until they flake easily with a fork. Lift them out carefully and set them aside, then pour that milky liquid into a jug because youll use every drop.
- Soften the aromatics:
- Melt butter with olive oil and add your chopped onion, leek, and garlic, stirring until they smell sweet and turn translucent. Dont let them brown or theyll add bitterness.
- Toast the rice:
- Tip in the rice and stir it around until the edges start to look glassy. This step makes the grains hold their shape better and absorb the liquid more evenly.
- Add the poaching milk:
- Pour in all the reserved milk and stir until its mostly soaked up. This is where the smoky, creamy flavor really starts to build.
- Ladle in the stock:
- Add the hot stock one scoop at a time, stirring often and waiting until each addition is absorbed before adding more. It takes patience, but this is what makes risotto creamy instead of soupy.
- Finish with fish and cheese:
- Fold in the flaked haddock, grated Parmesan, lemon zest, and parsley, stirring gently so the fish stays in chunks. Taste and adjust seasoning, then stir in an extra bit of butter if you want it extra lush.
- Rest before serving:
- Take the pan off the heat, cover it, and let everything settle for a couple of minutes. This helps the flavors marry and the texture tighten up just enough.
Save There was a Sunday afternoon when I made this alone, no guests, no pressure, just me and a glass of wine and the sound of rain on the window. I realized halfway through that this dish had become my version of comfort, not because of nostalgia, but because of the quiet, steady rhythm it asks of you. By the time I sat down to eat, I felt more settled than I had all week.
Choosing Your Fish
Undyed smoked haddock has a delicate, naturally smoky flavor that doesnt overpower the rice. The bright yellow fillets youll sometimes see have been dyed and often taste harsher. If you cant find haddock, smoked cod works well, though it flakes differently and has a slightly firmer bite. I once used hot-smoked trout in a pinch, and while it was delicious, the flavor was bolder and more assertive.
Getting the Texture Right
Risotto should flow slowly across the plate when you spoon it out, not sit in a stiff mound or spread like soup. If it feels too thick, add a splash more stock or even a little warm water at the end. I used to overthink this, but now I just watch how it moves in the pan. When it ripples but doesnt run, its ready.
Serving and Pairing
This risotto is rich enough to stand alone, but a simple green salad with lemon vinaigrette cuts through the creaminess beautifully. I like to serve it in wide, shallow bowls so you can see the flakes of fish and the specks of parsley. A crisp white wine, like Sauvignon Blanc or a dry Riesling, balances the smokiness without competing with it.
- Finish each bowl with a tiny drizzle of good olive oil and a crack of black pepper.
- Leftovers firm up in the fridge but can be loosened with a splash of stock and reheated gently.
- If youre making this for kids, go easy on the pepper and consider leaving out the lemon zest until serving.
Save This recipe has become one of those dishes I make when I want to feel capable and calm at the same time. It asks just enough of you to keep you present, but rewards you with something warm and satisfying that feels like a small, edible victory.
Recipe FAQs
- → Can I use a different type of fish?
Yes, you can substitute smoked haddock with other smoked white fish like smoked cod or smoked pollock. Fresh salmon or trout also work well for a different flavor profile.
- → How do I know when the risotto is done?
The rice should be creamy and tender but still have a slight bite (al dente) in the center. This typically takes about 20 minutes of gradual stock addition and stirring.
- → Can I make this ahead of time?
Risotto is best served immediately for optimal creaminess. However, you can prepare the haddock and stock in advance, then cook the risotto just before serving.
- → What if I don't have fish stock?
Vegetable stock works perfectly as stated in the ingredients. You can also use chicken stock for a richer flavor, though fish stock complements the smoked haddock best.
- → Why should I use undyed smoked haddock?
Undyed haddock has a natural pale color and authentic smoky flavor without artificial yellow dye. It's considered higher quality and provides a more delicate taste to the dish.
- → Can I freeze leftover risotto?
While possible, freezing isn't recommended as the texture becomes grainy when reheated. If you must, freeze in airtight portions and reheat gently with extra stock or milk to restore creaminess.