James Martin Smoked Haddock Risotto

Name: James Martin's Smoked Haddock Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 300g smoked haddock fillet; 1 liter fish stock; 1 onion, finely chopped; 2 cloves garlic, minced; 300g risotto rice; 150ml white wine; 2 tbsp olive oil; 50g butter; 50g grated Parmesan cheese; Salt and freshly ground black pepper; Optional: Chopped parsley for garnish

Dive into the cozy comfort of a classic British dish with James Martin's Smoked Haddock Risotto. This dish perfectly combines the smoky flavors of undyed smoked haddock with the creamy texture of Arborio rice, creating a heartwarming meal that's both satisfying and nutritious. Below, find a detailed guide to preparing this beloved recipe, which showcases the rich heritage and simple elegance of British cuisine.

James Martin's Smoked Haddock Risotto: A Culinary Delight

Cultural or Historical Context

Risotto, while traditionally Italian, has found a special place in British hearts, especially when paired with locally beloved smoked haddock. James Martin's rendition of this dish brings a comforting blend of creamy rice and flaky fish, making it a modern British classic.

Ingredients for the Smoked Haddock Risotto

Smoked Haddock Fillets (skinless and boneless): 500g
Whole Milk: 800ml
Olive Oil: 2 tbsp
Onion (finely chopped): 1
Leeks (halved lengthways, washed, then thinly sliced): 2 large
Arborio Rice: 300g
White Wine: 150ml
Fresh Chicken Stock (hot): 500ml
Spinach (washed and wilted in a hot, dry pan): 150g
Lemon (finely grated zest of 1, juice of 2)
Grated Parmesan: to serve

Preparation Instructions

Start by preheating your oven and baking the haddock fillets in milk.
Sauté onions and leeks in olive oil, then add the Arborio rice, stirring frequently.
Gradually incorporate white wine, followed by chicken stock and the milk used for baking the haddock, until the rice is tender.
Finish by stirring in the spinach, lemon zest, juice, and flaked haddock, seasoning to taste, and garnishing with Parmesan.

Storage and Reheating

For best results, store the risotto in an airtight container in the fridge and consume within 2 days. Reheat gently on the stove, adding a little water or stock to loosen the risotto.

Nutritional Information (per serving)

Calories: 524 kcals
Fat: 8.1g (Saturated: 1.6g)
Protein: 36.7g
Carbohydrates: 66.8g (Sugars: 5.1g)
Fibre: 4.9g
Salt: 1.7g

FAQ about the Smoked Haddock Risotto

Can I use frozen haddock? Yes, ensure it's thoroughly defrosted before use.
Is there a vegetarian alternative? Substitute haddock with a hearty vegetable like roasted cauliflower.
Can I freeze this risotto? Yes, although the texture may change slightly upon reheating.

Embrace the warmth and comfort of James Martin's Smoked Haddock Risotto, a dish that promises to delight with its rich flavors and creamy texture. Whether for a special dinner or a cozy night in, this risotto stands as a testament to the simplicity and elegance of British cooking.