Creamy Arborio rice with delicate smoked haddock, Parmesan, and fresh lemon zest for a comforting meal.
# Components:
→ 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 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
# Method:
01 - Place smoked haddock in a saucepan with milk and bring to a gentle simmer. Poach for 5 to 7 minutes until just cooked through. Remove fish with a slotted spoon, set aside, and flake into large pieces. Reserve the poaching milk for the risotto.
02 - Heat olive oil and 2 tablespoons 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 Arborio rice and cook for 1 to 2 minutes, stirring constantly, until the grains are translucent around the edges.
04 - Pour in the reserved poaching milk and stir frequently until mostly absorbed by the rice.
05 - Add the hot stock gradually, one ladle at a time, stirring frequently. Wait until each addition is absorbed before adding more. Continue this process for approximately 20 minutes until the rice is creamy and al dente.
06 - Gently fold in the flaked haddock, freshly 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 with a lid, and let rest for 2 minutes before serving to allow flavors to meld.
