Gordon Ramsay’s smoked haddock risotto is smoky, creamy and properly British, made with undyed haddock poached in milk, leeks, Arborio rice and Parmesan, ready in about 35 minutes. The poaching milk goes into the stock, which means the smokiness is in every grain of rice, not just sitting on top.
He makes this on The F Word Season 3 as a leek and smoked haddock risotto, and the poaching technique appears across four of his cookbooks. In Great British Pub Food he poaches haddock in milk then flakes it through cream. In the Cookery Course he does the same for his kedgeree, specifying “undyed smoked haddock fillets” with bay leaves.
The leek is what sets this apart from a standard fish risotto. He uses leeks instead of shallots here because they’re sweeter and softer, which pairs with the smokiness better than a sharp onion would. Cook them gently so they melt into the rice rather than sitting as separate pieces.
Gordon Ramsay Smoked Haddock Risotto
Course: Dinners, RisottoCuisine: BritishDifficulty: Easy4
servings10
minutes25
minutes390
kcal35
minutesEasy
Smoky flaked haddock poached in milk, folded through a leek and Parmesan risotto. From The F Word Season 3, using his poaching technique from four cookbooks. About £2.45 per person.
Ingredients
300g undyed smoked haddock fillets
300ml whole milk
2 bay leaves
1 large leek, white and light green parts, finely sliced
2 tbsp olive oil
1 garlic clove, finely sliced
250g Arborio or Carnaroli rice
125ml dry white wine
500ml hot chicken or vegetable stock
50g cold unsalted butter, cubed
50g Parmesan, finely grated
Small handful of chives, snipped
Sea salt and freshly ground black pepper
Directions
- Poach the haddock: Place the fillets skin side down in a wide pan. Pour over the milk, add the bay leaves and bring to a gentle simmer. Poach for 4-5 minutes until the flesh flakes easily. Lift out, remove the skin and flake into large chunks. Strain and save the poaching milk.
- Cook the leek: In the same pan, heat the olive oil over medium heat. Add the sliced leek and cook gently for 3-4 minutes until soft but not coloured. Add the garlic for 30 seconds.
- Build the risotto: Stir in the rice for 1-2 minutes until translucent. Pour in the wine and stir until absorbed. Mix the reserved poaching milk into the hot stock.
- Ladle the stock: Add the milky stock one ladle at a time, stirring until each is absorbed. Keep going for 16-18 minutes until the rice is al dente.
- Finish: Pull the pan off the heat. Beat in the cold butter and Parmesan. Gently fold in the flaked haddock, being careful not to break it up too much. Scatter with chives and serve straight away.
FAQs
Why poach the haddock in milk?
Ramsay uses this method across four books because milk keeps the fish moist and draws out a gentler, sweeter smokiness than water does. In Great British Pub Food he enriches the poaching milk with cream afterwards for his creamed haddock on toast.
The clever bit for risotto is that you save the poaching milk and mix it into the stock. That means the smoky flavour gets stirred through every grain of rice, not just added at the end. It’s the same principle as using prawn shells for stock, just quieter.
Should I use dyed or undyed smoked haddock?
Undyed, always. Ramsay specifies “undyed smoked haddock fillets” in his kedgeree recipe in the Cookery Course. Dyed haddock is bright yellow from added colouring and can taste more artificial. Undyed is a pale cream colour with a cleaner, more natural smoke flavour.
Tesco Smoked Haddock Fillets 360g cost £5.00 and they’re undyed. That one pack is enough for this recipe with a bit left over.
How much does smoked haddock risotto cost per serving?
About £9.70 for four servings, so roughly £2.45 per person. The haddock is £5.00 for a 360g pack at Tesco, the leek is about 70p, and rice, Parmesan, wine, butter, stock and milk fill the rest. Cheaper than the prawn or crab risottos and much more of a comfort food feel. A comforting fish pie uses the same poaching technique if you want something even more homely.
Can I add spinach to smoked haddock risotto?
Yes, and Ramsay would approve. In Home Cooking he writes that “the combination of sweetly smoked haddock and spinach is a classic I’d be happy to sit down to at any time of the day.” Wilt a handful of baby spinach into the risotto right at the end alongside the haddock flakes. The iron in the spinach works well with the smokiness. His his bouillabaisse recipe uses a similar smoky fish stock approach if you want something more Mediterranean.
Does smoked haddock risotto store well?
Surprisingly well for a fish risotto. The smokiness actually holds up better than fresh fish after a night in the fridge, and the milky stock keeps the rice moist. Keeps two days. Reheat gently with a splash of milk rather than stock to keep the creamy texture. A roast chicken with proper gravy is still the better make-ahead option though. I’ve tested all 15 of his risotto recipes and this is the most British one on the list.
