James Martin Smoked Haddock Risotto

James Martin’s Smoked Haddock Risotto is a savory symphony of Arborio rice, flaked smoked haddock, mascarpone, and parmesan, crowned with roasted haddock and vibrant parsley oil and takes 40 minutes to prepare!

Try More James Martin Recipes:

• James Martin Chicken Curry
• James Martin Roast Leg Of Lamb
• James Martin Meat And Potato Pie

💗 You’ll Love This Haddock Risotto Recipe:

• Flavorful Fusion: Mascarpone, Parmesan, and smoked haddock create a rich taste.
• Textural Harmony: Creamy rice meets crispy roasted haddock.
• Versatile Canvas: Customize with herbs and spices.
• Sensory Delight: Vibrant parsley oil elevates the experience.

❓ What Is James Martin’s Smoked Haddock Risotto Recipe?

Smoked Haddock Risotto by James Martin is a delectable dish featuring Arborio rice, flaked smoked haddock, mascarpone, Parmesan, and vibrant parsley oil for a rich and satisfying experience.

📜 James Martin Smoked Haddock Risotto Ingredients

For the risotto:

• 1 litre/1¾ pints fish stock
• 25g/1oz butter
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 2 leeks, thickly sliced
• 250g/9oz Arborio rice
• 50ml/2fl oz dry white wine
• 225g/8oz undyed smoked haddock, cooked, skin removed, flaked
• 75g/3oz mascarpone
• 110g/4oz parmesan, grated
• 4 tbsp roughly chopped fresh flat-leaf parsley
• salt and freshly ground black pepper

For the roasted haddock:

• 50g/2oz butter
• 4 x 110g/4oz undyed smoked haddock fillets, skin removed

For the parsley oil:

• 1 small bunch flatleaf parsley, roughly chopped
• 110ml/4fl oz extra virgin olive oil

🍛 How To Make James Martin Smoked Haddock Risotto

1. Put the oven on high heat (200°C/400°F/Gas 6).
2. Bring the fish stock to a simmer in the pan for the risotto.
3. In the meantime, heat a heavy-bottomed skillet over medium heat and melt half of the butter.
4. Add the shallot, garlic, and leek and sauté for a few minutes, or until the vegetables are softened but not colored.
5. Coat the rice with the butter by adding it and cooking it for one minute while swirling constantly.
6. Bring the wine to a boil, then reduce the liquid by half.
7. Add the heated fish stock to the rice a ladleful at a time while swirling constantly to ensure that the rice absorbs all of the liquid.
8. Continue cooking the rice in this manner until it is cooked through but still has a slight bite to it, and the stock is almost absorbed.
9. Combine the cooked haddock flakes with the mixture.
10. Throw in the leftover butter, mascarpone, parmesan, and parsley, then give it a good shake with salt and pepper.
11. Prepare the haddock for roasting by melting the butter in a large ovenproof frying pan over medium heat.
12. Flip the haddock fillets over and cook for another minute, then place in the oven and roast for another 6 to 8 minutes, or until done.
13. Put the parsley and olive oil in a food processor and pulse until smooth to make the parsley oil.
14. Pour the parsley oil onto a sieve set over a bowl. Push the mixture through the sieve to extract the verdant parsley oil.
15. Garnish each plate with a scoop of risotto and a slice of roasted haddock. Toss the parsley oil around the dish and serve.

💭 Recipe Tips

• Gentle Sauté: Keep shallots, garlic, and leeks tender for a flavorful base.
• Slow Stock Addition: Gradually add stock for a creamy risotto texture.
• Balanced Seasoning: Consider the haddock’s natural saltiness.
• Swift Roasting: Keep haddock fillets tender with quick roasting.

🥗 What Goes Well With Smoked Haddock Risotto?

The smoked haddock risotto is best accompanied by a green salad, roasted veggies, garlic bread, or breadsticks, steamed greens, lemon wedges, and crispy pancetta or bacon.

🎚 How To Store Leftovers Smoked Haddock Risotto?

• In The Fridge: Leftover smoked haddock risotto can be refrigerated for up to 2 days when kept in a sealed container.
• In The Freezer: You can freeze leftover smoked haddock risotto for up to 3 months if you portion it into freezer bags. Allow to thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Smoked Haddock Risotto?

• Stove: Throw smoked haddock risotto in a pan then add a little broth and heat for 4 minutes over medium-low heat, stirring occasionally, until heated.
• Microwave: Pour smoked haddock risotto into a microwave-safe dish and heat in short 30-second to 1-minute bursts on medium power.

FAQs

Try More James Martin Recipes:

• James Martin Chilli Con Carne
• James Martin Mushroom Stroganoff
• James Martin Jambalaya Recipe

James Martin Smoked Haddock Risotto Nutrition Facts

Amount Per Serving

• Calories 423
• Calories from Fat 82.8
• Total Fat 9.2g
• Saturated fat 3.1g
• Sodium 0mg
• Carbohydrates 0g
• Net carbs 0g
• Fiber 0g
• Glucose 7.1g
• Protein 0g