Scottish Smoked Haddock and Leek Risotto
A creamy and flavourful risotto infused with the delicate smokiness of Scottish haddock and the subtle sweetness of leeks.
🧂 Ingredients
- 300 g Arborio rice
- 400 g Smoked haddock fillets(skinless and boneless)
- 2 large Leeks(trimmed, washed, and thinly sliced)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1.2 L Vegetable or fish stock(warmed)
- 150 ml Dry white wine
- 50 g Butter
- 50 g Parmesan cheese(grated)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 1 tsp Lemon zest(optional)
- 2 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Gently poach the smoked haddock in a shallow pan of water or milk for about 5-7 minutes until just cooked. Drain, flake the fish into large pieces, and set aside. Reserve the poaching liquid if using milk, as it can be added to the stock for extra flavour.
⏱️ 7 minutes💡 Tip: Be careful not to overcook the haddock, as it will become dry. - 2
In a large, heavy-bottomed pan or pot, heat the olive oil and 25g of the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
⏱️ 5 minutes - 3
Add the sliced leeks and minced garlic to the pan and cook for another 5-7 minutes until the leeks are tender.
⏱️ 7 minutes - 4
Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are lightly toasted and translucent around the edges.
⏱️ 2 minutes💡 Tip: Toasting the rice helps it absorb liquid more evenly. - 5
Pour in the white wine and stir until it has evaporated.
⏱️ 2 minutes - 6
Begin adding the warm stock, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
⏱️ 25 minutes💡 Tip: Stirring releases the starch from the rice, creating a creamy texture. - 7
Once the rice is cooked, stir in the remaining 25g of butter, the grated Parmesan cheese, and the flaked smoked haddock. Stir gently to combine.
💡 Tip: Don't over-stir at this stage, as you don't want to break up the fish too much. - 8
Season with salt and freshly ground black pepper to taste. Add the lemon zest, if using.
💡 Tip: Be cautious with salt, as the smoked haddock is already salty. - 9
Serve immediately, garnished with fresh chopped parsley.
💡 Tip: Risotto is best served fresh.
💡 Pro Tips
- ✓Using good quality Scottish smoked haddock is key to the flavour of this dish.
- ✓Keep the stock warm in a separate saucepan; adding cold stock will cool down the risotto and hinder the cooking process.
- ✓If the risotto becomes too thick, you can add a little more warm stock or a splash of the reserved poaching liquid.
🔄 Variations
- Add a handful of peas or asparagus tips in the last 5 minutes of cooking for added colour and freshness.
- For a richer flavour, use half milk and half stock for poaching the haddock and for the risotto base.