Smoked Haddock Risotto Recipe

Smoked Haddock Risotto

Smoked haddock and risotto, two culinary titans, come together in a creamy, flavorful symphony that will tantalize your taste buds. This dish is an elegant yet comforting meal that’s perfect for a special occasion or a cozy night in. The star of the show is undoubtedly the smoked haddock, which infuses the risotto with its distinctive smoky depth. The Arborio rice, the cornerstone of any good risotto, releases its starches as it cooks, creating a luxuriously creamy texture that envelops the other ingredients.

Onions and garlic, sautéed in butter until softened and fragrant, form the aromatic base of the risotto. White wine adds a touch of acidity and complexity, while bay leaves contribute subtle herbal notes. As the risotto simmers gently, the smoked haddock flakes melt into the creamy rice, infusing every grain with its smoky essence.

For an extra touch of richness, many recipes incorporate crème fraîche or mascarpone cheese, adding a velvety smoothness that complements the smoky fish. Fresh herbs, such as parsley or chives, provide a burst of freshness and color, elevating the dish to new heights.

Whether you're a seasoned chef or a home cook looking for a new culinary adventure, smoked haddock risotto is a must-try. It's a dish that's sure to impress your guests and leave them wanting more.

Ingredients You Will Need

To create this comforting and flavorful dish, gather the following ingredients:

Smoked haddock fillets: Opt for undyed fillets for a cleaner flavor. Around 200 grams should suffice for two generous portions.

Arborio rice: This Italian short-grain rice is essential for achieving the creamy texture characteristic of risotto. One cup will be enough for two people.

Fish stock: Use good-quality store-bought stock or make your own for a richer flavor. You'll need about 750ml for this recipe.

Dry white wine: A crisp white wine like Sauvignon Blanc or Pinot Grigio will add depth and acidity to the risotto. Have a glass ready for cooking and another for enjoying alongside your meal.

Onion: One medium-sized onion, finely chopped, will form the base of your risotto.

Garlic: Two cloves of garlic, minced or crushed, will add a savory aroma.

Butter: Unsalted butter, about a tablespoon, will contribute to the richness and creaminess of the dish.

Olive oil: You'll need a couple of tablespoons of olive oil for sautéing the onion and garlic.

Parmesan cheese: Grated Parmesan cheese is indispensable for adding a salty, umami kick to your risotto. Have about 50g on hand, plus extra for serving.

Fresh parsley: A handful of chopped fresh parsley will add a vibrant touch of color and freshness to your finished dish.

Salt and black pepper: Seasoning is crucial, so have salt and freshly ground black pepper ready for adjusting the flavors to your liking.

Step-by-Step Cooking Guide

Begin by gently sweating one finely chopped onion and two crushed garlic cloves in a large saucepan over medium heat with a tablespoon of olive oil. Cook for about 5 minutes, until softened but not browned. Add 300g of Arborio risotto rice and stir continuously for 2 minutes, allowing the rice to toast slightly. Pour in 100ml of dry white wine, stirring until fully absorbed.

Now, gradually ladle in 1.2 liters of hot fish stock, about a ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take around 20-25 minutes. While the risotto cooks, prepare the smoked haddock. Place 200g of flaked smoked haddock in a heatproof bowl and pour over 300ml of hot milk. Cover and set aside for 10 minutes to allow the fish to gently poach.

Once the risotto is almost cooked (the rice should be al dente), remove the haddock from the milk and flake it into smaller pieces, discarding any skin and bones. Add the infused milk from the haddock to the risotto and stir well. Finally, stir in the flaked haddock, 50g of grated Parmesan cheese, a handful of chopped fresh parsley, and a knob of butter. Season generously with salt and black pepper to taste. Let the risotto rest for a couple of minutes before serving. Garnish with extra parsley and a drizzle of olive oil if desired.

Tips for Perfect Risotto

The key to perfect smoked haddock risotto is patience and constant stirring. This ensures the rice releases its starches slowly, creating that wonderfully creamy texture risotto is known for. Use hot stock. Adding cold liquid to the rice will shock it and halt the cooking process. Don't be afraid to be generous with the stock. It's better to have a little leftover than to end up with dry risotto. Stir in the stock gradually, waiting for each addition to be absorbed before adding more. This allows the rice to cook evenly and absorb all the flavors. The smoked haddock should be added towards the end of cooking, as it will cook through quickly in the residual heat. Finally, the "mantecare" is essential for an incredible risotto. This involves vigorously stirring in butter and Parmesan cheese off the heat, creating a luxurious, glossy finish.

Serving Your Delicious Dish

The moment has arrived! Ladle your creamy, smoky risotto into warmed bowls. The risotto should be loose enough to spread but not watery. Now, let's talk about presentation. A sprig of fresh parsley adds a pop of color and a fresh contrast to the smoky flavors. For an elegant touch, consider a final flourish of grated Parmesan cheese and a drizzle of good quality olive oil. This will enhance the richness of the dish and add visual appeal. Remember, we eat with our eyes first! Serve your smoked haddock risotto immediately. This dish is best enjoyed fresh and hot, when the risotto is at its creamiest and the flavors are at their peak. Pair it with a crisp white wine like a Sauvignon Blanc or a dry Vermentino to complement the delicate smokiness of the haddock. Enjoy!

Feature	Smoked Haddock Risotto
Main Ingredient	Smoked Haddock, Arborio Rice
Flavor Profile	Smoky, Savory, Creamy
Cooking Time (approx.)	30 minutes
Difficulty Level	Intermediate

Nutritional Information (approx.)

Per serving:

Calories: 450kcal (23% DV)

Fat: 12g (18% DV)

Saturated fat: 3g (15% DV)

Cholesterol: 65mg (22% DV)

Sodium: 980mg (43% DV)

Potassium: 560mg (16% DV)

Carbohydrates: 68g (23% DV)

Fiber: 4g (16% DV)

Sugar: 2g (2% DV)

Protein: 26g (52% DV)

Vitamin A: 60IU (1% DV)

Vitamin C: 4mg (5% DV)

Calcium: 120mg (12% DV)

Iron: 2mg (11% DV)

Please note: Nutritional information is approximate and can vary depending on specific ingredients and portion sizes used. DV stands for Daily Value, based on a 2,000 calorie diet.

Recipe Variations to Explore

For a luxurious twist, stir in a spoonful of crème fraîche or mascarpone cheese just before serving. This will add a velvety richness and enhance the smoky flavors of the haddock. If you prefer a vegetarian alternative, swap the smoked haddock for equal parts of diced oyster mushrooms and a handful of earthy porcini mushrooms, rehydrated in warm water. The mushrooms will provide a similar umami depth to the risotto. To add a burst of freshness, fold in a handful of chopped fresh herbs like parsley, chives, or dill before serving. For a touch of sweetness and acidity, consider stirring in a spoonful of lemon zest and a squeeze of lemon juice. If you enjoy a bit of heat, add a pinch of red pepper flakes or a drizzle of chili oil to the risotto for a spicy kick.

Storing Your Leftovers

Smoked haddock risotto is absolutely divine the next day, sometimes even better! Once your risotto has cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days. When you're ready to enjoy it again, there are a couple of ways to reheat it. For a creamy texture, gently warm it on the stovetop over low heat with a splash of broth or water. If you prefer a crispier texture, spread the risotto in a single layer on a baking sheet and reheat in a preheated oven at 350°F (180°C) for 10-15 minutes.

Now, let's talk about your other dish made with smoked haddock and risotto. The storage instructions are pretty much the same. Make sure it's completely cool, then pop it into an airtight container and keep it in the refrigerator. It will also last for up to 3 days. To reheat, you can use the same methods as the risotto – either on the stovetop with a little extra liquid or in the oven for a crispier result.