Creamy Arborio rice with tender smoked haddock, Parmesan, and a hint of lemon. Comfort food at its finest.
# 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 - 1.5 cups 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 - 1.75 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 - Extra butter for finishing, optional
# Step-by-Step Guide:
01 - Place smoked haddock fillets in a saucepan with milk. Bring to a gentle simmer and poach for 5–7 minutes until just cooked through. Remove fish with a slotted spoon and set aside. Flake into large pieces once cooled slightly. Reserve the poaching milk for later use.
02 - Heat olive oil and 2 tablespoons butter in a large heavy-based pan over medium heat. Add chopped onion, sliced leek, and minced garlic. Sauté for 5 minutes until softened and translucent but not colored.
03 - Stir the rice into the pan with vegetables and cook for 1–2 minutes, stirring constantly until the grains become translucent around the edges.
04 - Pour the reserved poaching milk into the rice mixture and stir frequently until it is mostly absorbed by the rice.
05 - Add the hot stock gradually, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process for approximately 20 minutes until the rice is creamy and tender but still slightly firm to the bite.
06 - Gently fold the flaked haddock, 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 extra richness.
07 - Remove the pan from heat, cover, and allow the risotto to rest for 2 minutes before plating and serving immediately.
