Creamy risotto with smoked haddock, Arborio rice, Parmesan, and lemon. A comforting pescatarian main dish.
# What You 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 - 10.6 oz 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 - 1.8 oz Parmesan cheese, freshly grated
11 - 2 tablespoons fresh 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
# How To Make It:
01 - Place smoked haddock in a saucepan with milk and bring to a gentle simmer. Poach for 5 to 7 minutes until cooked through. Remove fish with a slotted spoon, set aside, and flake into large pieces. Reserve the poaching milk.
02 - Heat olive oil and butter in a large, heavy-based pan over medium heat. Add chopped onion, sliced leek, and minced garlic. Sauté for 5 minutes until softened but not colored.
03 - Stir in the rice and cook for 1 to 2 minutes until translucent around the edges.
04 - Pour in the reserved poaching milk and stir until mostly absorbed.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for approximately 20 minutes until rice is creamy and al dente.
06 - Gently fold in flaked haddock, grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Add an extra knob of butter if desired for additional richness.
07 - Remove from heat, cover, and let rest for 2 minutes before serving.
