Creamy Arborio rice with delicate smoked haddock, Parmesan, and a hint of lemon for comforting elegance.
# What you'll need:
→ Fish
01 - 12.3 oz smoked haddock fillets, undyed and skinless
02 - 16.9 fl oz whole milk
→ Stock
03 - 23.7 fl oz fish or vegetable stock, hot
→ 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 tbsp unsalted butter
09 - 1 tbsp olive oil
→ Finishing
10 - 1.8 oz Parmesan cheese, freshly grated
11 - 2 tbsp flat-leaf parsley, chopped
12 - Zest of 1 lemon
13 - Freshly ground black pepper to taste
14 - Sea salt to taste
15 - Extra butter optional for finishing
# How to make it:
01 - Place smoked haddock fillets in a saucepan with milk. Bring to a gentle simmer and poach for 5–7 minutes until just cooked through. Remove fish with a slotted spoon, set aside, and flake into large pieces. Reserve the poaching milk.
02 - Heat olive oil and 2 tbsp 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 1–2 minutes until translucent around the edges, stirring constantly.
04 - Pour in the reserved poaching milk and stir 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 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 for additional richness if desired.
07 - Remove from heat, cover the pan, and let rest for 2 minutes before serving.
