Smoked Haddock Risotto

The first time I made smoked haddock risotto was on a rainy Tuesday evening when my husband came home late and exhausted. Something about the combination of creamy rice and smoky fish felt like the right kind of comfort without being too heavy. We ate it standing up at the kitchen counter, stealing bites from each other's bowls, and agreed it was the kind of dinner that makes you forget your long day entirely.

I once doubled this recipe for a dinner party and watched my friend's eyes light up when she took her first bite. She leaned in and whispered that it reminded her of a tiny restaurant in Edinburgh, which felt like the highest compliment possible. Sometimes the simplest combinations are the ones that stay with people longest.

Ingredients

• 350 g smoked haddock fillets: Undyed gives you the most delicate flavor and beautiful pale flakes
• 500 ml whole milk: Poaching the fish in milk creates an incredibly flavorful base for your risotto
• 700 ml fish or vegetable stock: Keep it hot in a separate pan so you dont interrupt the cooking rhythm
• 300 g Arborio or Carnaroli rice: This short-grain rice releases starch slowly for that signature creaminess
• 1 medium onion and 1 leek: Both provide sweetness but the leek adds a subtle, sophisticated backbone
• 2 cloves garlic: Minced finely so it melts into the soffritto without any harsh bites
• 2 tbsp unsalted butter and 1 tbsp olive oil: The butter carries flavor while olive oil prevents burning
• 50 g Parmesan cheese: Freshly grated makes all the difference in how well it incorporates
• 2 tbsp flat-leaf parsley and 1 lemon zest: These bright elements cut through the richness beautifully

Instructions

Poach the haddock:

Place the fish in a saucepan with milk and bring to a gentle bubble. Cook for 5 to 7 minutes until just opaque, then lift out with a slotted spoon and flake into generous chunks. Save that milk, every drop is liquid gold.

Build your foundation:

Warm the butter and olive oil in a heavy pan over medium heat. Add the onion, leek, and garlic, then let them soften slowly for about 5 minutes until translucent and fragrant but not browned.

Toast the rice:

Stir in the rice and let it cook for 1 to 2 minutes until the edges turn translucent and the grains feel warm to the touch. This toasting step helps each grain hold its texture.

Add the first liquid:

Pour in the reserved poaching milk and stir until the rice has drunk it all up. This is where the smoky flavor really starts working its way through the dish.

The gradual addition:

Add hot stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before reaching for more. Continue this meditative process for about 20 minutes until the rice is tender but still has a slight bite.

Bring it all together:

Gently fold in the flaked haddock, Parmesan, lemon zest, and most of the parsley. Taste and season with pepper and just enough salt to bring everything forward. Let it rest for 2 minutes off the heat, covered, before serving.

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This has become my go-to when friends announce theyre visiting unexpectedly. It always feels special and intentional, even though I can pull it together from things I usually keep in the fridge anyway.

Making It Your Own

I've learned that swapping in spring onions when leeks feel too fussy creates a lighter, fresher version that works beautifully in summer. The flavor shifts subtly but the comfort remains exactly the same.

Wine That Works

A crisp Sauvignon Blanc cuts through the creaminess while echoing the delicate smokiness. Something dry and bright keeps the whole meal feeling balanced instead of heavy.

Getting Ahead

You can poach the haddock and prepare your soffritto hours before dinner guests arrive. The active risotto cooking still happens last, but having that prep done means you can actually talk to people while you stir.

• Keep your stock hot in a separate pan so the temperature never drops
• Warm your bowls in the oven for restaurant-style serving
• Have extra Parmesan on hand, someone always wants more

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Theres something deeply satisfying about transforming simple ingredients into something that feels like a hug in a bowl.

Recipe FAQs

→ Why poach the haddock in milk?

Poaching the smoked haddock in milk not only gently cooks the fish, ensuring it remains tender and flaky, but it also infuses the milk with a delicate smoky flavor. This flavored milk is then used as part of the liquid for the risotto, adding depth and richness to the overall dish.

→ Can I substitute the smoked haddock?

While smoked haddock provides a unique flavor profile, you could experiment with other firm white fish, such as cod or pollock. For a similar smoky essence, consider adding a pinch of smoked paprika or a dash of liquid smoke to your stock.

→ What's the secret to a creamy risotto?

The key to a perfectly creamy risotto lies in using Arborio or Carnaroli rice, and gradually adding warm liquid (stock and reserved milk) while stirring continuously. This motion releases the starch from the rice, creating that characteristic luxurious texture. Don't rush the process!

→ Can I prepare any part of this dish in advance?

You can chop your onion, garlic, and leek ahead of time. You can also poach and flake the haddock earlier in the day. However, risotto is best cooked and served immediately, as it tends to lose its ideal creamy texture if left to sit or reheated extensively.

→ What type of stock is best for this preparation?

A good quality fish stock will complement the smoked haddock beautifully and enhance the seafood flavors. If fish stock is unavailable or you prefer, a light vegetable stock can be used as a suitable alternative. Ensure it's hot when added to the rice.

→ What kind of Parmesan cheese should I use?

Always opt for freshly grated Parmesan cheese for the best flavor and melting quality. Pre-grated cheeses often contain anti-caking agents that can affect the texture. A good quality Parmigiano-Reggiano will add a wonderful nutty, salty depth.