Description
A creamy and flavorful smoked haddock and leek risotto combining tender fish, delicate leeks, and aromatic spring onions with Parmesan and crème fraîche for a comforting and elegant dish prepared on the stovetop.
Ingredients
Fish and Stock
- 400 g smoked haddock
- 1.5 litres fish stock
- 200 ml chicken broth
Vegetables and Aromatics
- 4 spring onions/scallions, thinly sliced
- 2 large leeks, thinly sliced
- 4 garlic cloves, crushed
- 1 large handful fresh parsley, chopped
- 1/2 lemon (juice and zest)
Grains and Dairy
- 280 g risotto rice
- 30 g butter
- 40 g Parmesan cheese
- 5 tbsp crème fraîche
Seasonings
- 1/2 tsp ground black pepper
- Salt to taste (optional)
Instructions
- Heat Butter and Cook Haddock: Place a large frying pan over medium heat and add half of the butter. Once melted and hot, add the smoked haddock fillets. Fry for several minutes on each side until lightly browned and thoroughly cooked. Remove the fish from the pan and set aside.
- Sauté Vegetables: Melt the remaining butter in the same pan. Add the thinly sliced spring onions and leeks. Sauté for about 5 minutes until the leeks soften and become fragrant.
- Add Garlic: Add the crushed garlic cloves to the pan and cook for 1 to 2 minutes until the aroma is released and the garlic is fragrant.
- Cook Rice: Stir in the risotto rice, mixing well to coat the grains in butter and vegetables. Cook for 1 to 2 minutes until the rice grains feel hot to the touch.
- Add Chicken Broth: Pour in the chicken broth and simmer while stirring continuously until the liquid has reduced by half, ensuring the rice absorbs the flavor.
- Incorporate Fish Stock Gradually: Begin adding warm fish stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for 20 to 25 minutes until the rice is creamy and cooked to al dente texture.
- Combine Dairy and Seasonings: Stir in the crème fraîche, grated Parmesan, ground black pepper, and salt if desired. Cook the mixture for an additional 2 to 3 minutes until everything is well combined and the cheese melts.
- Finish with Lemon and Haddock: Remove the pan from heat and gently mix in the lemon juice and zest, along with the cooked smoked haddock, breaking it into flaked pieces as you stir.
- Serve: Plate the risotto immediately and garnish with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- Use warm stock when adding to the risotto to maintain an even cooking temperature.
- Stirring constantly helps the rice release its starch, creating a creamy texture.
- Adjust seasoning to taste, especially salt, as the smoked haddock and stocks may already be salty.
- Parmesan substitutes can be used but Parmesan provides a distinct nutty flavor that enhances the dish.
- Serve immediately as risotto continues to thicken as it cools.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British
