Golden Smoked Haddock Risotto Recipe: Cozy Dinner Magic

Crafting a delectable smoked haddock risotto demands patience and culinary creativity.

Creamy grains meld beautifully with delicate fish notes in this classic comfort dish.

Mediterranean kitchens have long celebrated such simmering masterpieces that blend simplicity and sophistication.

Gentle stirring coaxes rich flavors from each carefully selected ingredient.

Coastal regions inspire this remarkable recipe, where fresh seafood meets traditional cooking techniques.

Selecting premium smoked haddock ensures a luxurious dining experience that impresses without overwhelming.

You’ll love how effortlessly these ingredients dance together in one harmonious plate.

FAQs On James Martin Smoked Haddock Risotto

• What makes haddock a good choice for this risotto?

Haddock is a mild, delicate white fish that absorbs flavors beautifully and provides a rich, slightly smoky taste to the risotto without overpowering the creamy rice base.

• Is this risotto difficult to prepare for home cooks?

Not at all. While risotto requires consistent stirring, this recipe is straightforward with simple techniques like gradual stock addition and basic roasting of fish.

• Can I substitute the fish if I can't find haddock?

Yes, you can use cod or pollock as alternative white fish that have similar texture and mild flavor profiles, ensuring the dish maintains its original character.

Why James Martin Smoked Haddock Risotto Feels So Comforting

• Quick Kitchen Magic: Transform simple ingredients into a luxurious seafood risotto that feels like a gourmet restaurant experience right at home.
• Zero Fuss Cooking: Master this recipe with basic techniques that require minimal culinary skills, making it perfect for home cooks of all levels.
• Flavor Explosion: Combine smoky haddock, creamy mascarpone, and fresh herbs to create a dish bursting with rich, complex tastes that will impress everyone at the table.
• One-Pot Wonder: Minimize cleanup with a single-pan recipe that streamlines cooking and reduces kitchen mess, giving you more time to enjoy your delicious meal.

What’s In James Martin Smoked Haddock Risotto

• Haddock: A delicate white fish that provides a rich, smoky flavor to the risotto.
• Arborio Rice: A short-grain rice perfect for creating creamy and smooth risotto textures.
• Fish Stock: A flavorful liquid base that adds depth and maritime essence to the dish.

• Shallot, Garlic, Leeks: A classic combination that builds a robust and fragrant foundation for the risotto.
• Parmesan Cheese: A hard Italian cheese that adds a salty, nutty complexity to the dish.
• Mascarpone: A creamy Italian cheese that contributes silky smoothness and richness.

• Parsley, Parsley Oil: Fresh herbs and infused oil that provide a bright, green note and additional flavor dimension.
• White Wine: An acidic liquid that deglazes the pan and adds subtle complexity to the risotto.
• Butter: A rich ingredient that helps sauté aromatics and create a luxurious mouthfeel.

Steps To Cook James Martin Smoked Haddock Risotto

Step 1: Prepare Flavorful Base

Melt butter in a large pan over medium heat. Finely chop shallots, garlic, and leeks. Sauté the vegetables until they become soft and fragrant, releasing their delicious aromas. Simultaneously, warm the fish stock in a separate pot to ensure it’s hot and ready for the risotto.

Step 2: Toast Rice Grains

Add rice to the vegetable mixture, stirring continuously. Cook until the rice becomes translucent and develops a slightly nutty fragrance, which helps to seal in the flavors and create a perfect risotto texture.

Step 3: Introduce Wine and Gradually Build Risotto

Pour in white wine, allowing it to sizzle and absorb into the rice. Slowly add the hot fish stock, one ladle at a time. Stir constantly, letting each ladleful absorb completely before adding the next. This patient technique ensures creamy, perfectly cooked risotto.

Step 4: Roast Haddock to Perfection

While preparing the risotto, place haddock in a preheated oven. Roast until the fish is just cooked through, appearing opaque and easily flaking with a fork. The gentle roasting preserves the delicate fish’s moisture and flavor.

Step 5: Create Vibrant Parsley Oil

Blend fresh parsley with olive oil until smooth. Strain the mixture through a fine-mesh sieve to create a bright green, aromatic herb oil that will add a fresh finish to the dish.

Step 6: Combine and Finish Risotto

• Mascarpone
• Parmesan cheese
• Fresh herbs

Stir until everything is well incorporated and the risotto reaches a luxurious, creamy consistency.

Step 7: Plate and Garnish

Spoon the risotto into warm serving bowls. Top with additional roasted haddock pieces. Drizzle the vibrant parsley oil over the dish for a burst of color and fresh herb flavor. Serve immediately while piping hot.

Tips That Help With James Martin Smoked Haddock Risotto

• Select Fresh Haddock: Choose high-quality, sustainably sourced smoked haddock for the most authentic and rich flavor profile.
• Stir Consistently: Keep stirring risotto slowly and steadily to release rice starches, creating that classic creamy texture without sticking.
• Control Stock Temperature: Always add hot stock to warm rice, which helps maintain even cooking and prevents temperature shock.
• Enhance Herb Infusion: Chop fresh herbs finely to distribute flavor evenly and release maximum aromatic oils into the risotto.
• Perfect Haddock Roasting: Cook fish just until it flakes easily, avoiding overcooking to preserve delicate smoky taste and tender texture.

Tasty Twists On James Martin Smoked Haddock Risotto

• Seafood Swap: Replace haddock with cod, salmon, or smoked trout for a different fish flavor profile.
• Vegetarian Version: Substitute fish with roasted cauliflower or king oyster mushrooms, using vegetable stock instead of fish stock.
• Dairy-Free Alternative: Use coconut cream instead of mascarpone and nutritional yeast in place of Parmesan cheese.
• Gluten-Free Option: Confirm rice is gluten-free and use gluten-free white wine or replace wine with extra stock.

Perfect Matches For James Martin Smoked Haddock Risotto

• Elevate Creamy Seafood Harmony: Pair crisp Sauvignon Blanc with its zesty citrus notes that perfectly complement the rich, smoky haddock and creamy risotto.
• Brighten Flavor Contrast: Serve alongside a fresh arugula salad dressed with lemon vinaigrette to cut through the risotto's decadent texture and add bright, peppery freshness.
• Match Coastal Companions: Select a chilled, light-bodied white wine like Pinot Grigio to mirror the delicate seafood profile and enhance the dish's subtle maritime flavors.
• Complete Textural Balance: Add crusty sourdough bread on the side to provide a crunchy counterpoint to the smooth, creamy risotto and allow diners to soak up every delicious drop.

How To Store James Martin Smoked Haddock Risotto Right

• Store leftover risotto in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled risotto to freezer-safe containers, seal tightly, and freeze for up to 1 month. Avoid freezing if mascarpone is used, as it may separate.
• Gently warm risotto in a pan with a splash of stock or water, stirring constantly to restore creamy texture. Heat until steaming hot and reaches 165°F.
• Reheat in 30-second intervals, stirring between each interval to distribute heat evenly. Add a little stock to prevent drying out and maintain moisture.

Smoked Haddock Risotto Recipe

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4.6 from 28 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Creamy Scottish smoked haddock risotto brings coastal comfort to your kitchen, blending rich maritime flavors with classic Italian technique. Velvety rice and delicate fish create a luxurious dish you’ll savor with pure culinary delight.

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Ingredients

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Main Ingredients:

• 4 (110 grams) haddock fillets
• 250 grams arborio rice
• 225 grams cooked smoked haddock, flaked
• 1 liter fish stock

Dairy and Cheese:

• 75 grams mascarpone
• 110 grams parmesan
• 25 grams butter
• 50 grams butter (for roasting)

Aromatics and Herbs:

• 1 shallot, chopped
• 1 garlic clove, chopped
• 2 leeks, sliced
• 4 tablespoons fresh parsley
• 1 bunch parsley (for oil)

Liquids and Seasonings:

• 50 milliliters dry white wine
• 110 milliliters olive oil
• Salt
• Pepper

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Instructions

1. Gently heat fish stock in a separate pot while sautéing finely chopped shallots, minced garlic, and sliced leeks in butter until softened and aromatic.
2. Add arborio rice to the pan, stirring continuously until grains become translucent and slightly toasted, releasing a nutty fragrance.
3. Deglaze the pan with white wine, allowing it to absorb completely into the rice grains.
4. Gradually ladle hot stock into the rice, stirring consistently to create a creamy consistency and develop the risotto’s signature texture.
5. Simultaneously, roast the haddock in a preheated oven at 375°F for 8-10 minutes until it flakes easily and is just cooked through.
6. Carefully fold flaked haddock into the risotto, incorporating mascarpone, grated Parmesan, and chopped fresh herbs for enhanced depth of flavor.
7. Prepare vibrant parsley oil by blending fresh parsley with olive oil, then straining through a fine-mesh sieve to create a smooth, green garnish.
8. Plate the risotto, arranging the roasted haddock on top and finishing with a delicate drizzle of bright parsley oil for visual and flavor contrast.

Notes

• Choose sustainable haddock for an eco-friendly meal that supports responsible fishing practices.
• Use smoked haddock at room temperature to ensure even cooking and better flavor absorption in the risotto.
• Consider replacing mascarpone with Greek yogurt for a lighter, tangier version that reduces overall calories without compromising creaminess.
• Swap white wine with vegetable stock for a non-alcoholic alternative that maintains the risotto’s rich depth of flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 555 kcal
• Sugar: 1 g
• Sodium: 450 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.2 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 90 mg