Smoked Haddock Risotto
A creamy risotto infused with the rich, savory flavors of smoked haddock, complemented by aromatic onions, garlic, and fresh herbs.
Equipment
- Saucepan
- Skillet
- Ladle
Ingredients
Ingredients
- 300 g Arborio rice Essential for creamy risotto.
- 200 g Smoked haddock Choose quality fillets for best flavor.
- 1 medium Onion, finely chopped Provides a sweet and savory base flavor.
- 2 cloves Garlic, minced Enhances overall flavor.
- 1 liter Fish stock Homemade or low-sodium store-bought.
- 150 ml Water Used to cook the smoked haddock.
- 50 g Unsalted butter Adds richness and creaminess.
- 2 tablespoons Olive oil For sautéing onions and garlic.
- 50 g Parmesan cheese, freshly grated Adds nutty flavor and creaminess.
- to taste Salt and pepper Essential for seasoning.
- 1 tablespoon Fresh parsley, chopped For garnish.
Instructions
- 1. In a saucepan, bring the fish stock to a gentle simmer over medium heat.
- 2. In a large skillet, heat the olive oil and half of the butter over medium heat. Add the chopped onion and a pinch of salt, sauté for about 5 minutes until translucent.
- 3. Add the minced garlic and sauté for another minute until fragrant.
- 4. Stir in the Arborio rice and toast for about 2 minutes.
- 5. Gradually add a ladle of warm fish stock, stirring continuously until absorbed. Repeat until rice is al dente, about 18-20 minutes.
- 6. In a separate saucepan, combine smoked haddock with 150ml of water. Simmer for 5-7 minutes until cooked through.
- 7. Flake the smoked haddock into bite-sized pieces.
- 8. When the risotto is nearly done, fold in the flaked smoked haddock, remaining butter, and Parmesan cheese.
- 9. Remove from heat, add lemon juice, and season with salt and pepper.
- 10. Let rest for a minute, then serve hot, garnished with chopped parsley.
Notes
Risotto is best served fresh. You can prepare the base in advance and reheat with stock to revive creaminess.