Creamy Arborio risotto with delicate smoked haddock, Parmesan cheese, and a hint of lemon zest for subtle smoky flavor.
# 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 & 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 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 Steps:
01 - Place smoked haddock in a saucepan with milk. Bring to a gentle simmer and poach for 5-7 minutes until cooked through. Remove fish with a slotted spoon and set aside. Flake into large pieces and 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 and translucent, being careful not to brown.
03 - Stir in the rice and cook for 1-2 minutes, stirring constantly, until the edges become translucent.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed by the rice.
05 - Add hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue for approximately 20 minutes until rice is creamy and tender with a slight firmness at the center.
06 - Gently fold in the flaked haddock, grated Parmesan, lemon zest, and chopped parsley. Season with freshly ground black pepper and sea salt to taste. Add extra butter if desired for additional richness.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving to allow the flavors to meld.
