Mary Berry Smoked Haddock Risotto Recipe [Tips & Tricks]

If you’re looking to impress at your next dinner, Mary Berry’s smoked haddock risotto is an absolute must-try!

With its perfect balance of creamy rice, smoky haddock, and a little zest from the lemon, it’s a dish that manages to be both comforting and sophisticated. Mary Berry’s recipe is the perfect way to elevate a simple weeknight dinner into something special, and the combination of flavors is absolutely irresistible. Whether you’re a seasoned cook or a beginner, this recipe is surprisingly straightforward and will have everyone asking for seconds!

Mary Berry Smoked Haddock Risotto Recipe

Ingredients Needed

To create a perfect bowl of Mary Berry’s Smoked Haddock Risotto, you’ll need to gather a mixture of fresh ingredients that come together to create a rich, creamy, and flavorful dish. The smoked haddock is the star of this dish, lending its delicate yet savory taste to the risotto base. Here’s what you’ll need:

1. Smoked Haddock: You’ll need around 300g of smoked haddock, ideally skinned and boneless. The smokiness of the haddock is the defining flavor in this dish, so make sure you’re using a good quality, sustainably sourced piece for the best results.

2. Arborio Rice: The foundation of any great risotto is Arborio rice, which is short-grain rice known for its high starch content. This allows the risotto to achieve that signature creamy texture without becoming mushy. For a traditional risotto, you’ll need about 250g.

3. Chicken Stock: The risotto is slowly cooked in chicken stock, which adds depth and richness to the dish. Using homemade or high-quality store-bought stock will make a noticeable difference. You’ll need approximately 700ml of stock, kept warm on the stove.

4. Milk: A little milk (about 200ml) is added to the stock when cooking the haddock, allowing it to infuse the fish flavor and further contribute to the creamy texture of the risotto.

5. Onion: A finely chopped onion (around 1 medium-sized) is sautéed to build the dish’s aromatic base. It softens as it cooks, adding sweetness to balance the smokiness of the fish.

6. Butter: You’ll need about 30g of butter for sautéing the onion and adding richness to the dish, contributing to the creamy texture.

7. Olive Oil: A couple of tablespoons of olive oil are used to sauté the onion, allowing it to soften before the rice is added.

8. Garlic: One or two cloves of garlic, finely chopped, bring a touch of sharpness and depth to the dish, complementing the smokiness of the haddock.

9. Parsley: Freshly chopped flat-leaf parsley (about a handful) is used for garnish and to add a refreshing herbal note that balances the richness of the risotto.

10. Lemon: A small wedge of lemon is often served alongside the risotto for a little zesty kick, which helps cut through the creaminess and brings a fresh contrast to the dish.

Equipment Needed

To make this dish successfully, there are a few essential pieces of kitchen equipment that will ensure you get the desired results, particularly when making risotto which requires attention and care.

1. Saucepan or Large Skillet: A heavy-bottomed saucepan or large skillet is necessary for sautéing the onions, garlic, and rice, as well as for making the risotto base. A good, non-stick pan will also help to prevent sticking, especially as you stir the rice constantly.

2. Large Pot for Stock: A separate pot to keep your chicken stock warm is essential. The stock should be simmering on a low heat throughout the cooking process so it can be ladled into the risotto bit by bit, ensuring a creamy texture as the rice absorbs it.

3. Slotted Spoon or Fish Turner: A slotted spoon or fish turner is helpful for lifting the smoked haddock out of the stock after it’s been gently poached. You’ll need it to handle the delicate fish without breaking it up too much.

4. Wooden Spoon or Silicone Spatula: Stirring is key to getting that creamy consistency for risotto. A wooden spoon or silicone spatula allows you to gently stir the rice, ensuring even cooking without damaging the grains.

5. Ladle: A ladle will be helpful for adding the hot stock to the rice a little at a time, which is essential for a perfect risotto.

6. Grater (Optional): A microplane or fine grater for zesting the lemon is a nice touch, as it can bring out more intense lemon flavor and aroma.

How To Make Mary Berry’s Smoked Haddock Risotto

Creating this delicious risotto requires a bit of patience, but the results are well worth it. Here’s a step-by-step guide on how to make this comforting dish:

1. Prepare the Smoked Haddock: Start by placing the smoked haddock in a large pan. Add the milk and chicken stock, ensuring the haddock is mostly covered by the liquid. Heat this gently, bringing it to a simmer over medium heat. As it cooks, the fish will begin to infuse the liquid with its distinctive smokiness. After 5-7 minutes, remove the haddock from the pan using a slotted spoon and set it aside to cool. Keep the cooking liquid warm.

2. Cook the Onions and Garlic: In a separate, large saucepan, heat the olive oil and butter over medium heat. Once melted, add the chopped onion and garlic, sautéing them gently for about 5 minutes until the onions are soft and translucent, not browned. This step builds the flavor base for the risotto.

3. Toast the Rice: Add the Arborio rice to the onions and garlic, stirring continuously for about 2 minutes. This will toast the rice lightly, allowing it to absorb the fat and the flavors of the onion and garlic, which helps achieve the creamy texture later on.

4. Add the Stock: Begin ladling the warm chicken stock and milk mixture into the rice, one scoop at a time. Stir constantly as the rice absorbs the liquid. Continue adding stock, a ladleful at a time, waiting for the rice to absorb most of the liquid before adding more. This slow addition of stock allows the rice to release its starch, creating the creamy consistency that risotto is known for.

5. Poach the Haddock: While the risotto cooks, gently flake the smoked haddock into bite-sized pieces once it’s cooled. Be careful to remove any remaining skin or bones. Add the fish into the risotto after 15 minutes of stirring and simmering the rice. Continue to cook for another 5-7 minutes until the rice is tender and creamy.

6. Finish and Serve: Once the rice is creamy and cooked through, stir in the chopped parsley for freshness and a pop of color. Serve the risotto in bowls, garnished with a little extra parsley, a squeeze of lemon, and perhaps a sprinkle of freshly cracked black pepper.

Expert Tips

1. Use the Right Rice: Arborio rice is the key to achieving a creamy risotto. Avoid substituting with other types of rice, as they won’t release the same amount of starch, which is essential for the signature risotto texture.

2. Keep Stock Warm: Always keep your stock at a simmer in a separate pot while you cook the risotto. Adding cold stock to the rice can slow down the cooking process and affect the creamy consistency.

3. Stir Constantly, but Don’t Overwork the Rice: Stirring the rice helps it release starch and become creamy, but over-stirring can break the rice grains. A gentle, constant stirring is the perfect balance.

4. Rest Before Serving: Once you’ve finished cooking, let the risotto rest for a minute or two before serving. This allows the flavors to meld together and helps the risotto set to the perfect creamy consistency.

5. Add Extra Flavor with Cheese: While this recipe doesn’t call for cheese, adding a handful of freshly grated Parmesan at the end of cooking can enhance the creamy texture and provide an extra layer of richness.

6. Smoked Haddock Alternatives: If smoked haddock isn’t available, you can use other smoked fish like mackerel or trout, but the flavor profile will change slightly. Just ensure the fish is well-cooked before adding to the risotto.

Mary Berry’s Smoked Haddock Risotto is a delightful, comforting dish that balances the smoky richness of the haddock with the creamy, savory flavors of the risotto. It’s the perfect dish for a cozy dinner, impressing guests with its depth of flavor and satisfying texture. With a few simple ingredients and careful attention to technique, you can recreate this classic in your own kitchen. So, take your time, savor each step, and enjoy a warming bowl of risotto that’s full of comforting flavor and elegance.

Easy Recipe Variations For Mary Berry’s Smoked Haddock Risotto

Mary Berry’s Smoked Haddock Risotto is a dish that exemplifies the balance of creamy richness with the delicate smokiness of haddock. While her recipe is already a classic, there are numerous ways you can add variety and personal flair to this dish to suit your taste. Here are a few easy recipe variations to help you explore different flavors and ingredients:

1. Vegetable Add-ins: One of the easiest ways to give Mary Berry’s smoked haddock risotto a fresh twist is by adding vegetables. For example, tender asparagus, peas, or spinach will provide a pop of color and an added layer of nutrition. For a more robust veggie-forward risotto, you could experiment with roasted butternut squash or mushrooms, which complement the smoky flavor of the haddock beautifully.

2. Herb Variations: Although Mary Berry’s recipe is classic, herbs can make a significant difference.

   While she typically uses parsley or dill to garnish, why not swap or combine fresh thyme, basil, or chives?

   A sprinkle of tarragon or fennel fronds could give the dish an unexpected yet delightful herbal note. If you’re feeling adventurous, a handful of finely chopped mint could even work to add a fresh, aromatic element.

3. Cheese Options: Mary’s recipe calls for a generous amount of Parmesan, but there are other cheeses that could enhance the flavor. Pecorino Romano could introduce a sharper, saltier flavor, while Gruyère or a creamy goat cheese would add depth and richness. If you’re looking for a more indulgent take, a dash of mascarpone or cream cheese at the end could add a velvety finish to the risotto.

4. Spice it Up: If you’re craving a bit of heat, consider adding a touch of chili flakes or finely chopped fresh chili to the recipe. The warmth of chili would contrast nicely with the creamy risotto and smoky haddock. For those who enjoy a more Mediterranean flavor, you could include a dash of saffron, which would not only infuse the dish with a luxurious golden color but also bring a distinctive, aromatic flavor.

5. Switching the Protein: While haddock remains the star of this dish, you can experiment with other smoked fish like smoked mackerel or smoked trout. These varieties offer a different, yet equally rich, smokiness. For a non-fish option, you could replace the haddock with cooked chicken, or even keep it vegetarian by using sautéed mushrooms for a hearty alternative.

These variations allow you to customize the dish while maintaining its fundamental character. Whether you’re looking to introduce new textures, flavors, or dietary preferences, there’s a wide array of possibilities for making Mary Berry’s smoked haddock risotto uniquely your own.

Best Practices To Store Leftovers

Risotto, especially one as delicious as Mary Berry’s smoked haddock version, can make for a fantastic leftover meal the next day. However, because of its creamy texture, proper storage is essential to maintain its quality and prevent it from becoming too mushy or dry. Here are some best practices for storing your leftover risotto:

1. Cool it Down Quickly: It’s important to allow your risotto to cool to room temperature before storing it. This helps to avoid bacterial growth and ensures the dish remains safe to eat. However, don’t leave it out for too long-aim for about 30 minutes to an hour to cool it down. You can spread the risotto out on a baking sheet or a wide plate to speed up the cooling process.

2. Storage Containers: To keep your leftover risotto fresh, place it in an airtight container. This helps lock in moisture and prevents the risotto from absorbing odors from other items in your fridge. Choose a container that’s appropriately sized so there’s minimal air left in it, which can cause the rice to dry out.

3. Refrigeration: Store your risotto in the refrigerator for no more than 1-2 days. Leftovers tend to lose their texture after a couple of days, and the rice can become overly soft or mushy, so try to eat it within this time frame for the best results.

4. Reheating: Reheating risotto can sometimes be tricky, as it has a tendency to dry out or become too stiff. The best way to reheat smoked haddock risotto is by adding a splash of stock, water, or even milk to loosen it up. Reheat it in a pan on low heat, stirring frequently to ensure even heating. If you’re using a microwave, place a damp paper towel over the risotto to retain moisture. Adding a bit of butter or cheese just before serving can also help restore its creamy texture.

5. Freezing: While it’s possible to freeze risotto, the texture may change once defrosted. If you choose to freeze your leftover risotto, let it cool completely and transfer it into a freezer-safe container. Risotto can be frozen for up to 1-2 months, though it’s important to note that the rice may become a bit grainy once reheated. To reheat from frozen, it’s best to gently defrost the risotto in the fridge overnight before reheating it.

What Goes Well With Smoked Haddock Risotto

Pairing the right sides and accompaniments with Mary Berry’s smoked haddock risotto can elevate the dish to a new level of dining pleasure. While the risotto is rich and flavorful on its own, here are some fantastic options that complement the creamy texture and the delicate smokiness of the haddock:

1. Fresh Green Salad: A light, refreshing green salad can be the perfect foil to the richness of the risotto. Consider a simple mix of arugula, watercress, or spinach, tossed with a light vinaigrette made with lemon juice, olive oil, and a touch of Dijon mustard. The acidity from the dressing helps to cut through the creaminess of the risotto and refresh your palate between bites.

2. Roasted Vegetables: Roasted vegetables, especially root vegetables like carrots, parsnips, or beets, are a wonderful side dish. Their natural sweetness pairs beautifully with the savory, smoky notes of the haddock. Roasting vegetables brings out their caramelized flavors, making them a great contrast to the soft texture of the risotto.

3. Grilled Asparagus: Asparagus, with its tender yet crisp texture, makes for an elegant addition to the meal. Simply grill or roast asparagus spears with olive oil, salt, and pepper, and perhaps finish with a squeeze of lemon juice or a sprinkle of Parmesan for added flavor. The slight bitterness of asparagus can balance the creamy risotto nicely.

4. Crispy Bread: To soak up every bit of that delicious risotto sauce, a slice of crispy, toasted bread is an ideal accompaniment. You could go with a crusty baguette, sourdough, or ciabatta. If you’re feeling fancy, spread the bread with a little garlic butter or top with a slice of melty cheese for extra indulgence.

5. A Glass of White Wine: For a drink pairing, a crisp, dry white wine would work wonders. A Sauvignon Blanc, Pinot Grigio, or even a Chardonnay would complement the fish while not overpowering the creamy texture of the risotto. If you prefer something non-alcoholic, a sparkling water with a twist of lemon or a chilled herbal iced tea would offer a refreshing contrast to the richness of the meal.

Conclusion

Mary Berry’s Smoked Haddock Risotto is an exquisite dish that offers a rich combination of flavors and textures, from the creamy rice to the delicate smokiness of the haddock. Whether you’re following her recipe exactly or choosing to experiment with different variations, the versatility of this dish makes it a wonderful base for creativity. From vegetable additions to cheese swaps and flavor enhancements, there’s always a new way to enjoy this classic.

When storing leftovers, being mindful of proper cooling and reheating techniques will ensure the dish stays as delightful as the first time you served it. And when it comes to what pairs well with smoked haddock risotto, a fresh salad, roasted vegetables, or a glass of white wine will only enhance your dining experience. Ultimately, smoked haddock risotto is not just a meal, but an opportunity to enjoy the simple pleasures of comfort food with a sophisticated twist.

FAQs

What Are The Main Ingredients In Mary Berry’s Smoked Haddock Risotto?

The main ingredients for Mary Berry’s smoked haddock risotto include smoked haddock, Arborio rice, onions, garlic, white wine, fish stock, butter, and Parmesan cheese. Fresh parsley is also used for garnish.

Can I Substitute The Smoked Haddock With Another Type Of Fish?

Yes, you can substitute smoked haddock with other smoked fish such as smoked mackerel or smoked salmon, but the flavor profile will differ slightly. Ensure the fish is smoked to maintain that characteristic flavor.

Do I Need To Cook The Smoked Haddock Before Adding It To The Risotto?

Yes, the smoked haddock should be poached in milk before adding it to the risotto. This helps to infuse the fish flavor into the risotto while keeping it tender.

What Type Of Rice Is Best For Making Mary Berry’s Smoked Haddock Risotto?

The best rice for risotto is Arborio rice. It has a high starch content, which gives the risotto its creamy texture. It is important to use this specific variety for the ideal outcome.

Can I Make Mary Berry’s Smoked Haddock Risotto Ahead Of Time?

Risotto is best served freshly made due to its creamy consistency. However, you can prepare the ingredients in advance (such as poaching the fish and chopping vegetables) and cook the risotto just before serving.

How Can I Make The Risotto Creamier?

To make the risotto creamier, you can stir in extra butter and Parmesan cheese at the end of the cooking process. Adding a splash of cream or a small amount of mascarpone cheese will also enhance the creaminess.

Can I Use Vegetable Stock Instead Of Fish Stock In The Recipe?

Yes, you can use vegetable stock as an alternative to fish stock, though it may slightly alter the depth of flavor. Fish stock provides a richer seafood taste that complements the smoked haddock.

How Long Does It Take To Cook Mary Berry’s Smoked Haddock Risotto?

The entire cooking process typically takes about 30-40 minutes, including the time to poach the haddock and prepare the risotto. The risotto itself should take around 20-25 minutes to cook once the rice is added to the pan.

What Can I Serve Alongside Mary Berry’s Smoked Haddock Risotto?

This smoked haddock risotto pairs well with a simple side salad, steamed vegetables, or garlic bread. A light white wine, such as Sauvignon Blanc, complements the flavors as well.

Can I Make A Vegetarian Version Of Mary Berry’s Smoked Haddock Risotto?

Yes, you can make a vegetarian version by substituting the smoked haddock with roasted vegetables or a vegetarian smoked fish alternative. Use vegetable stock in place of fish stock to keep it fully vegetarian.