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