Creamy Smoked Haddock Risotto (Print Version)

Creamy Arborio rice with smoked haddock, Parmesan, and lemon zest. Comforting pescatarian main in 45 minutes.

# What to Use:

→ 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 - 1 tablespoon butter, optional for finishing

# How to Prepare:

01 - Place smoked haddock in a saucepan with milk. Bring to a gentle simmer and poach for 5 to 7 minutes until fully cooked. Remove fish with a slotted spoon, set aside, and flake into large pieces. Reserve 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 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 heated 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 tablespoon of butter for richness if desired.
07 - Remove from heat, cover, and let rest for 2 minutes before serving.

# Expert Advice:

01 -
  • The smoky fish melts into the rice in a way that feels fancy but is surprisingly forgiving.
  • It uses the poaching milk as part of the liquid, so nothing goes to waste and the flavor builds on itself.
  • You can make it on a weeknight and still feel like youve treated yourself to something special.
02 -
  • Dont let the poaching milk boil hard or the fish will turn rubbery and the milk might scorch on the bottom.
  • If you add cold stock, the rice will stop cooking and turn gluey, so keep that pot warm the whole time.
  • Stir frequently but not constantly. You want the rice to release starch, not turn to mush.
03 -
  • Flake the haddock into large pieces so you get proper bites of fish, not just shreds that disappear into the rice.
  • Grate the Parmesan right before you add it. It melts smoother and tastes sharper than anything from a tub.
  • If the rice is almost done but still has bite, turn off the heat and let it coast. Carryover cooking is real.
Go Back