This creamy, comforting dish combines delicate smoked haddock with tender Arborio rice and Parmesan for a subtly smoky, savory flavor.
# What You'll Need:
→ Fish
01 - 12 oz smoked haddock fillets, undyed and skinless
02 - 2 cups whole milk
→ Stock
03 - 3 cups hot fish or vegetable stock
→ Rice
04 - 1.5 cups Arborio or Carnaroli rice
→ Vegetables & Aromatics
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 leek, white part only, thinly sliced
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
→ Finishing
10 - ½ cup Parmesan cheese, freshly grated
11 - 2 tbsp flat-leaf parsley, chopped
12 - Zest of 1 lemon
13 - Freshly ground black pepper
14 - Sea salt to taste
15 - Extra butter for finishing (optional)
# Directions:
01 - Combine smoked haddock and milk in a saucepan. Bring to a gentle simmer over medium-low heat and poach for 5–7 minutes until fish is just cooked through. Remove with a slotted spoon and set aside. Flake the fish into large chunks. Reserve the poaching liquid for the risotto.
02 - Heat olive oil and 2 tbsp butter in a large heavy-based pan over medium heat. Add chopped onion, sliced leek, and minced garlic. Sauté for approximately 5 minutes until vegetables are softened and translucent but not browned.
03 - Add Arborio rice to the pan and stir constantly for 1–2 minutes. Cook until rice grains become translucent around the edges, indicating they are ready to absorb liquid.
04 - Pour in the reserved milk from poaching the haddock. Stir continuously until most of the liquid has been absorbed by the rice.
05 - Begin adding hot stock one ladle at a time, stirring frequently. Allow each addition to be fully absorbed before adding more. Continue this process for approximately 20 minutes until rice is tender yet firm to the bite and consistency is creamy.
06 - Gently fold in flaked haddock, grated Parmesan, lemon zest, and chopped parsley. Season generously with freshly ground black pepper and adjust salt to taste. Add an extra knob of butter for additional richness if desired. Remove from heat, cover, and let rest for 2 minutes before serving to allow flavors to meld.
