Creamy Smoked Haddock Risotto

The scent of smoked haddock simmering in milk is one of those quiet kitchen moments that pulls you in completely. I was standing at the stove on a drizzly Tuesday evening, waiting for the fish to turn opaque, and I realized this wasn't just dinner—it was the kind of meal that makes you slow down. The steam rose in soft curls, carrying that gentle smoky sweetness that only good haddock can deliver. By the time I folded the flaked fish into the creamy rice, I knew this risotto would become a regular in my rotation. It felt like something familiar and new all at once.

I made this for a small dinner with friends who claimed they didn't like fishy dishes. I didn't announce what was in it until they'd already gone back for seconds. The smokiness was so subtle, woven into the Parmesan and butter, that it just tasted rich and savory. One friend paused mid-bite and asked what made it so good, and I just smiled. That's when I learned that smoked haddock, done right, is a gateway ingredient for even the most cautious eaters.

Ingredients

• Smoked haddock fillets: Choose undyed fillets for a cleaner, more delicate flavor, the bright yellow kind can taste too harsh and salty.
• Whole milk: This is your poaching liquid and becomes part of the risotto base, adding a silky creaminess you can't replicate with water.
• Fish or vegetable stock: Keep it hot in a separate pot so the rice cooks evenly without shocking it with cold liquid.
• Arborio or Carnaroli rice: Arborio is easier to find, but Carnaroli holds its shape a bit better if you can get your hands on it.
• Onion, garlic, and leek: This trio builds a sweet, aromatic foundation that supports the smokiness without overpowering it.
• Butter and olive oil: The combination gives you richness and prevents the butter from burning during the initial sauté.
• Parmesan cheese: Freshly grated is non-negotiable here, the pre-shredded stuff won't melt into that creamy dream texture.
• Flat-leaf parsley: A handful of freshly chopped parsley brightens the whole dish and cuts through the richness.
• Lemon zest: Just the zest, not the juice, it adds a quiet citrus note that wakes everything up.
• Black pepper and sea salt: Taste as you go, smoked haddock can be salty on its own, so go easy on the salt until the very end.

Instructions

Poach the haddock gently:

Place the fillets in a saucepan with the milk and bring it to a bare simmer, not a rolling boil. Let the fish cook for 5 to 7 minutes until it flakes easily, then lift it out with a slotted spoon and set it aside to cool slightly before breaking it into large, tender pieces.

Build the aromatic base:

Heat the olive oil and butter together in a large, heavy-based pan over medium heat. Add the onion, leek, and garlic, and sauté for about 5 minutes until they soften and turn translucent but don't let them brown.

Toast the rice:

Stir in the Arborio rice and cook for 1 to 2 minutes, stirring constantly, until the edges of the grains turn translucent and glassy. This step helps the rice absorb all the flavors that follow.

Add the poaching milk:

Pour in the reserved milk from poaching the haddock and stir gently until it's mostly absorbed. The rice will take on a creamy, slightly smoky flavor right from the start.

Ladle in the stock slowly:

Add the hot stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more. This takes patience, about 20 minutes, but it's what creates that signature creamy risotto texture.

Fold in the fish and finish:

When the rice is tender but still has a slight bite, gently fold in the flaked haddock, Parmesan, lemon zest, and parsley. Season with black pepper and a pinch of salt, tasting as you go, and stir in an extra knob of butter if you want it even richer.

Rest before serving:

Remove the pan from the heat, cover it with a lid, and let it sit for 2 minutes. This allows the flavors to settle and the risotto to reach that perfect creamy consistency.

Save

There was one evening I made this risotto and forgot to zest the lemon until the very end. I grated it over the top at the table instead, and the bright yellow flecks against the creamy white rice looked so beautiful that everyone noticed. It became a little ritual after that, finishing each bowl with a whisper of fresh zest right before serving. Sometimes the best moments in cooking come from the things you didn't plan.

Choosing Your Haddock

Not all smoked haddock is created equal. The undyed fillets have a pale, natural color and a much more delicate flavor than the bright yellow ones, which are often dyed and heavily salted. I learned this the hard way after making a batch that tasted more like the sea than the smoke. Now I always ask the fishmonger for undyed, and if I can, I buy from a place that smokes their own. The difference is night and day, subtle sweetness instead of overwhelming brine.

The Right Pan Matters

A wide, heavy-based sauté pan is your best friend here. I used a narrow pot once and the rice cooked unevenly, with some grains turning mushy while others stayed hard. The wider surface lets the liquid evaporate at the right pace and gives you room to stir without splashing. If you don't have a proper risotto pan, a deep skillet works beautifully. Just make sure it holds heat well and has enough space for all that stirring.

Serving and Storing

Risotto is best enjoyed fresh, straight from the pan while it's still creamy and warm. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of stock or milk, stirring constantly to bring back some of that original creaminess. It won't be quite the same as the first night, but it's still comforting in its own way.

• Garnish each bowl with extra Parmesan and a small handful of parsley for a fresh finish.
• Pair it with a crisp white wine like Sauvignon Blanc or a dry Riesling to balance the richness.
• If you want to make it ahead, cook the rice to just under done, then finish it when you're ready to serve.

Save

This risotto has a way of turning an ordinary evening into something a little more special. It's the kind of dish that invites you to pour a glass of wine, stand at the stove, and just be present while you stir.

Recipe Questions & Answers

→ Can I use fresh haddock instead of smoked?

Yes, but you'll lose the distinctive smoky flavor that defines this dish. Consider adding a pinch of smoked paprika for depth.

→ What type of rice works best for this risotto?

Arborio or Carnaroli rice are ideal choices as they release starch gradually, creating the signature creamy texture without becoming mushy.

→ Can I prepare this dish ahead of time?

Risotto is best served immediately, but you can poach the haddock and prepare your aromatics in advance to save time during cooking.

→ How do I know when the risotto is properly cooked?

The rice should be tender but still have a slight bite (al dente), and the texture should be creamy and flow slightly when plated.

→ What can I serve alongside this risotto?

A simple green salad with lemon vinaigrette or steamed asparagus complements the rich, creamy risotto beautifully without overwhelming it.

→ Can I substitute the Parmesan with another cheese?

Pecorino Romano or Grana Padano work well, though Parmesan provides the most balanced, nutty flavor that pairs perfectly with smoked fish.