Smoked Haddock and Leek Risotto Recipe
There’s something wonderfully comforting about a creamy risotto, and when paired with the rich, smoky flavour of haddock and the subtle sweetness of leeks, it becomes a truly irresistible dish. This Smoked Haddock and Leek Risotto Recipe brings together the heartiness of Italian cuisine with a touch of traditional British flavours, offering a warm and satisfying meal that’s perfect for any occasion.
History
Smoked haddock has a long-standing history in British cuisine, particularly in Scotland and northern England. Traditionally, haddock is smoked over oak or beech wood, giving it a distinctive yellowish hue and a rich, smoky flavour. Dishes like kedgeree, a spiced rice dish, and Cullen skink, a creamy fish soup, are classics that showcase this delightful ingredient. The method of smoking fish was originally used as a preservation technique, but it has since become a beloved way to add depth and complexity to fish dishes.
Serving Suggestions
This risotto pairs beautifully with a crisp green salad, dressed simply with a lemon vinaigrette to cut through the richness of the dish. For a more indulgent meal, you might serve it alongside some garlic bread or a side of roasted asparagus. A glass of dry white wine, such as a Sauvignon Blanc or a Pinot Grigio, would complement the smoky haddock and creamy risotto perfectly.
Storing Instructions
If you have any leftovers, transfer the risotto to an airtight container and refrigerate it promptly. It will keep well for up to two days. Avoid freezing this dish, as the texture of the rice can become grainy and the creamy consistency may be compromised.
Reheating Instructions
To reheat your risotto, place it in a saucepan over low heat, adding a splash of fish stock or water to loosen it up. Stir frequently until it’s heated through, making sure it doesn’t stick to the pan. Alternatively, you can reheat it in the microwave on medium power, stirring occasionally, until it reaches your desired temperature.
Conclusion
We hope you enjoy bringing this delicious Smoked Haddock and Leek Risotto to your table. It’s a dish that’s both comforting and elegant, perfect for a special dinner or a cosy night in. If you try this recipe, we’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to sign up for our newsletter to receive more recipes like this straight to your inbox.
How to Make Smoked Haddock and Leek Risotto Recipe
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Smoked Haddock and Leek Risotto Recipe
Description
Indulge in the creamy comfort of this Smoked Haddock and Leek Risotto, where the rich, smoky flavours of haddock meld beautifully with the delicate sweetness of sautéed leeks. This dish offers a delightful twist on classic risotto, blending British and Italian culinary traditions into a heartwarming meal that's perfect for cosy dinners or special occasions. With each bite, you'll experience the creamy texture of Arborio rice, the savoury depth of fish stock, and the satisfying richness of Parmesan cheese, all brought together with a hint of fresh parsley.
Ingredients
Instructions
Prepare the Haddock:
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Poach the Haddock
Place the smoked haddock fillets in a pan and cover with the fish stock.
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Simmer and Cook
Bring to a gentle simmer and poach for about 5 minutes until the fish is just cooked.
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Set Aside
Remove the haddock from the stock and set aside. Keep the stock warm.
Cook the Vegetables:
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Heat the Oil
In a large saucepan, heat the olive oil over medium heat.
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Sauté the Onion and Leeks
Add the onion and leeks, cooking gently for about 5 minutes until softened but not browned.
Toast the Rice:
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Add the Arborio Rice
Add the Arborio rice to the pan and stir for 1-2 minutes until the rice is well-coated with oil and slightly translucent.
Deglaze with Wine:
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Pour in the Wine
Pour in the white wine and cook, stirring constantly, until the wine has evaporated.
Add Stock Gradually:
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Begin Adding Stock
Begin adding the warm fish stock, one ladle at a time, stirring continuously.
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Allow Absorption
Allow each addition of stock to be absorbed before adding the next. This process should take about 20 minutes.
Finish the Risotto:
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Flake the Haddock
Once the rice is creamy and al dente, flake the smoked haddock into large pieces and gently fold into the risotto.
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Add Parmesan and Butter
Stir in the Parmesan cheese and butter, then season with salt and pepper to taste.
Serve:
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Garnish and Serve
Garnish with fresh parsley and serve immediately.
Equipment
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- Amount Per Serving
- Calories 450kcal
- Calories from Fat 162kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 60mg20%
- Sodium 650mg28%
- Potassium 350mg10%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 28g57%
- Vitamin A 900 IU
- Vitamin C 10 mg
- Calcium 200 mg
- Iron 2 mg
- Vitamin D 100 IU
- Vitamin E 1.5 IU
- Vitamin K 30 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For an extra touch of creaminess, stir in a tablespoon of cream or mascarpone just before serving.
- If you prefer a stronger flavour, you can add a few drops of smoked paprika to enhance the smokiness of the haddock.
- For a more vibrant dish, garnish with a drizzle of lemon juice or a sprinkle of lemon zest.
Frequently Asked Questions
Yes, you can use frozen smoked haddock. Make sure to fully defrost it before cooking to ensure even poaching and the best texture.
A dry white wine like Sauvignon Blanc or Pinot Grigio works well, as it adds a bright acidity that balances the richness of the risotto.
Risotto is best served fresh for the creamiest texture. If you need to make it ahead, slightly undercook the rice, then finish cooking and add the haddock when reheating.
You can substitute the white wine with an equal amount of fish stock or a mix of fish stock and a splash of white wine vinegar for a similar tangy flavour.
To make it more appealing to children, you can reduce the amount of wine used and add a touch more butter or cheese for extra creaminess.
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Fiona O'Sullivan
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