Mary Berry’s Smoked Haddock Risotto is a rich and flavorful dish that combines the creamy texture of traditional Italian risotto with the delicate, smoky flavor of haddock. This dish is a perfect fusion of simplicity and indulgence, using a classic technique of cooking risotto, but elevating it with the unique taste of smoked fish. The smokiness of the haddock contrasts beautifully with the richness of the Parmesan and the subtle sweetness of the onions and leeks, creating a harmonious balance of flavors.
Known for her expert approach to home cooking, Mary Berry has a knack for turning humble ingredients into extraordinary meals. In this recipe, she takes a well-loved classic and adds her own personal touch, making it accessible yet impressive. The dish is often served as a comforting main course, especially during colder months, as it has the warmth and depth of flavor to satisfy any appetite. The inclusion of smoked haddock gives it a savory, slightly salty edge, making it a perfect match for the creamy risotto base. It’s also a great dish for those who enjoy seafood but want something a little more substantial than a light seafood salad or a fish stew.
Mary Berry’s Smoked Haddock Risotto Recipe
Ingredients Needed
Mary Berry’s Smoked Haddock Risotto uses ingredients that are easy to find but combine to create a depth of flavor that’s truly satisfying. Here’s a list of what you’ll need:
- Smoked Haddock Fillets (about 300g): The star of the dish, these fillets provide that signature smoky flavor that defines the recipe. Smoked haddock is traditionally used in many British dishes, and its firm, white flesh holds up beautifully in a creamy risotto.
- Butter (around 50g): Adds richness to the base of the risotto, giving it that luscious, smooth mouthfeel. Butter is also used to cook the onions and leeks, creating a fragrant foundation for the dish.
- Onion (1 medium): A key aromatic that gives the risotto its depth and sweetness. Mary Berry often recommends finely chopping it to ensure it softens easily and doesn’t overpower the other flavors.
- Leek (1, medium-sized): Leeks bring a mild onion flavor and contribute to the dish’s complexity. They are a classic ingredient in risotto and pair wonderfully with smoked fish.
- Garlic (2 cloves): Adds another layer of flavor, giving the risotto an earthy undertone that complements the richness of the smoked haddock.
- Arborio Rice (300g): This short-grain rice is essential for making the creamy, luscious texture of risotto. It has a high starch content, which allows it to absorb liquid while remaining al dente.
- Dry White Wine (100ml): A splash of white wine deglazes the pan, adding acidity that balances the richness of the dish. It also helps to build layers of flavor.
- Chicken or Fish Stock (1 liter): Stock is crucial for creating the creamy consistency of the risotto and for infusing the rice with rich, savory flavor. Mary Berry recommends using a good-quality homemade or store-bought stock for the best results.
- Milk (150ml): Mary Berry adds a small amount of milk to the risotto, which helps to create a smoother, creamier consistency.
- Parsley (fresh, finely chopped): To finish the dish, fresh parsley is sprinkled over the risotto. This adds a bright, herbal note that balances the richness of the other ingredients.
- Parmesan Cheese (50g, grated): A generous amount of Parmesan adds a salty, umami kick that ties the whole dish together, enhancing the depth of flavor.
Equipment Needed
The equipment for making Mary Berry’s Smoked Haddock Risotto is relatively simple, as it relies on common kitchen tools that most people will already have. Here’s a breakdown of the necessary tools:
- Large, Heavy-Based Pan (for cooking the risotto): A wide pan with a heavy base ensures the rice cooks evenly and absorbs the stock gradually. This helps create the creamy texture that is characteristic of risotto.
- Large Saucepan (for simmering the haddock): You’ll need a separate saucepan to cook the haddock in the stock, which will infuse it with additional flavor. A medium-sized saucepan should suffice.
- Ladle: For adding the hot stock to the risotto bit by bit. A ladle helps control the amount of stock you’re adding, ensuring the rice cooks evenly and absorbs just the right amount of liquid.
- Wooden Spoon: A wooden spoon is perfect for stirring the risotto gently. It helps release the starch from the rice, ensuring the desired creamy texture without breaking the rice grains.
- Sharp Knife and Chopping Board: For finely chopping the onions, leeks, garlic, and parsley. A sharp knife ensures precision and safety while prepping.
- Grater: For grating the Parmesan cheese, so it melts smoothly into the risotto.
- Measuring Cups and Spoons: To measure out the ingredients accurately, especially the wine, milk, and stock.
- Serving Dish: Once the risotto is cooked, you’ll need a warm serving dish to present the dish. A wide, shallow bowl or plate is ideal for this creamy risotto.
Instructions To Make Mary Berry’s Smoked Haddock Risotto
Follow these steps to create Mary Berry’s comforting and luxurious smoked haddock risotto:
- Cook the Haddock: Begin by placing the smoked haddock fillets into a medium saucepan. Pour in the stock (or a combination of stock and milk) so that the fillets are just covered. Gently heat the mixture, allowing the haddock to poach for around 5-8 minutes until the fish is cooked through and flakes easily. Remove the haddock from the liquid and set it aside. Keep the poaching liquid warm, as you’ll use it to cook the risotto.
- Prepare the Base: In a large, heavy-based pan, melt the butter over medium heat. Add the chopped onions and leeks, and cook gently for about 5-7 minutes until softened and translucent, but not browned. Add the garlic and cook for another minute until fragrant.
- Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast in the butter. This step is important because it helps the rice absorb the liquid more efficiently and gives the dish a nuttier flavor.
- Deglaze with Wine: Pour in the white wine and stir until it has almost completely evaporated. This will add acidity and balance to the rich flavors.
- Cook the Risotto: Start adding the warm poaching liquid (stock and milk mixture) one ladleful at a time, stirring continuously. Wait until the liquid is almost absorbed before adding the next ladle of stock. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. You may not need to use all the liquid, so taste as you go.
- Flake the Haddock: While the rice is cooking, flake the cooked haddock into bite-sized pieces, removing any skin and bones.
- Finish the Risotto: Once the rice is cooked and the texture is creamy, gently fold in the flaked haddock, grated Parmesan cheese, and a good handful of chopped parsley. Stir everything together until the cheese melts and the fish is warmed through.
- Season: Taste the risotto and adjust the seasoning with salt and freshly ground black pepper as needed.
- Serve: Spoon the risotto into warm bowls and garnish with a little extra parsley and Parmesan for an added touch.
Tips And Tricks
- Choose the Right Rice: Arborio rice is essential for making the perfect creamy risotto. Avoid long-grain rice, which won’t release enough starch to create that signature creamy texture.
- Warm Stock: Keep the poaching liquid (or stock) warm throughout the cooking process. Cold stock can slow down the cooking of the rice and prevent the risotto from becoming as creamy.
- Be Patient: Risotto requires constant attention and stirring, but the reward is a silky-smooth dish. Don’t rush the process; take your time adding the stock bit by bit and stirring gently.
- Balance the Smokiness: If you find the smoked haddock too strong, you can reduce the amount or opt for a milder fish like cod. However, the smoked haddock adds a wonderful depth of flavor that’s hard to replicate.
- Add a Touch of Lemon: For a fresh, zesty contrast to the creamy richness of the dish, squeeze a little lemon juice over the risotto before serving.
Mary Berry’s Smoked Haddock Risotto is the perfect dish for anyone who loves comforting, yet elegant meals. The creamy risotto, combined with the smoky, flaky haddock, creates a satisfying and flavorful experience that can easily be enjoyed as a main course for a special dinner or a weeknight treat. The recipe is straightforward yet delivers on taste, showcasing Mary Berry’s ability to elevate simple ingredients into something truly special. Whether you’re an experienced cook or a beginner, this dish is a fantastic way to impress guests, feed your family, or simply indulge in a beautiful bowl of comforting food.
Easy Recipe Variations For Mary Berry’s Smoked Haddock Risotto
Mary Berry’s Smoked Haddock Risotto is a delightful dish that balances the creamy richness of traditional risotto with the delicate, smoky flavor of haddock. But what makes this recipe even better is its flexibility! There are countless ways to give the dish your own twist, using seasonal ingredients, or simply adjusting it to suit different dietary preferences. Here are a few easy variations to elevate the classic recipe:
1. Add Fresh Herbs
If you’re looking for a bit of freshness to contrast the richness of the smoked haddock, adding fresh herbs is an excellent choice. Chopped dill, tarragon, or parsley works wonderfully with fish. Dill, in particular, is often paired with smoked fish due to its aromatic, slightly tangy profile. You can sprinkle the herbs on top before serving for a burst of color and freshness, or stir them through the risotto near the end of cooking.
2. Swap Smoked Haddock For Another Fish
While Mary Berry’s original recipe calls for smoked haddock, feel free to experiment with other types of fish. Smoked salmon is an obvious choice, adding a richer, more luxurious flavor. Alternatively, you could try smoked mackerel for a stronger, bolder taste, or even a milder white fish like cod. The beauty of risotto is that it’s incredibly adaptable to the flavors of different seafood, so use whatever’s freshest or most convenient.
3. Incorporate Vegetables
Adding vegetables to the risotto can elevate the dish by introducing more textures and flavors. You could roast some cherry tomatoes and stir them in for a sweet, tangy contrast. For a heartier touch, sauté mushrooms, particularly wild varieties like shiitake or chanterelles, for an earthy, umami flavor that pairs wonderfully with smoked fish. Alternatively, green peas, asparagus, or spinach can bring a fresh, vibrant color to the dish.
4. Make It A Creamy Risotto
If you prefer a creamier risotto, you can add a touch of heavy cream towards the end of cooking. This will create a velvety texture that enhances the dish’s richness. For a twist, you could also use mascarpone or crème fraîche for a slightly tangier, more indulgent creaminess.
5. Make It Gluten-Free
While traditional risotto recipes are already gluten-free, make sure all your ingredients, particularly the stock, are certified gluten-free to keep the dish safe for anyone with gluten sensitivities. You can also use rice varieties such as arborio or carnaroli for a creamier texture. Some people even use cauliflower rice as a low-carb alternative, though it will produce a different, more delicate flavor.
6. Vegetarian Or Vegan Version
For those avoiding fish or meat altogether, a vegetarian version of Mary Berry’s smoked haddock risotto is easy to create. Swap the smoked haddock for grilled or roasted vegetables like aubergine, zucchini, or even a mixture of Mediterranean vegetables. You can also try adding smoky flavors through ingredients like smoked paprika, or smoked seaweed, giving the dish that signature "smoke" element without the fish. To make it vegan, replace butter with olive oil or a vegan butter alternative, and choose a plant-based stock.
Storing Leftovers
One of the best things about Mary Berry’s Smoked Haddock Risotto is that it makes for fantastic leftovers. Risotto is a dish that can hold its flavor and texture quite well if stored properly, though like most creamy dishes, it requires a little extra attention when it comes to reheating.
How To Store Leftover Risotto
- Cool it Quickly: Once you’ve finished your meal, let the risotto cool at room temperature for no more than two hours. To speed up the cooling process, spread the risotto in a thin layer on a baking sheet. This helps reduce the risk of bacterial growth.
- Store in an Airtight Container: Once cooled, transfer the risotto to an airtight container. It should be kept in the refrigerator if you plan to eat it within the next 1-2 days. If you want to store it longer, risotto can be frozen.
Freezing Risotto
Although risotto doesn’t always retain its perfect texture when frozen, it can still be a good option for meal prepping or making sure nothing goes to waste. To freeze, portion out the leftover risotto into freezer-safe bags or containers. Make sure to label the bags with the date so you can keep track of how long it’s been in the freezer. Risotto can be frozen for up to 3 months, though for best quality, it’s recommended to eat it within the first month.
Reheating Risotto
When reheating, there are a couple of methods you can use:
- Stovetop: Add a little extra stock or water to the risotto to bring it back to life. Heat it gently over low to medium heat, stirring constantly to ensure it doesn’t stick to the pan. You may need to add extra seasoning to boost the flavor.
- Microwave: If you’re in a rush, microwave the risotto in a covered dish, adding a splash of stock or water. Stir every minute to ensure even heating.
While the texture of frozen risotto might be slightly softer or less creamy, the flavors should still be great, especially if you’re adding some extra ingredients or seasoning upon reheating.
What To Eat With Mary Berry’s Smoked Haddock Risotto?
Mary Berry’s Smoked Haddock Risotto is hearty and flavorful on its own, but if you’re looking to add some side dishes to round out your meal, there are plenty of options to complement the creamy, smoky flavors of the dish.
1. A Fresh Green Salad
A light, fresh salad works beautifully with this rich dish. Consider a simple green salad with arugula, spinach, or mixed greens, tossed with a zesty vinaigrette. A tangy lemon dressing can help cut through the richness of the risotto, providing a refreshing contrast. For added crunch and flavor, you could throw in some toasted nuts, like almonds or pine nuts, and a few shavings of Parmesan.
2. Grilled Vegetables
A selection of grilled vegetables adds a smoky, slightly charred flavor that pairs wonderfully with the smokiness of the haddock. Zucchini, bell peppers, or asparagus are excellent choices. For a Mediterranean twist, you could add olives and a sprinkle of feta to bring a little briny sharpness to the dish.
3. Crusty Bread
If you want something to scoop up that delicious risotto, a warm, crusty bread is always a great choice. Sourdough or a baguette is ideal for dipping. You could even serve the bread with a little butter or olive oil infused with garlic for added flavor.
4. Steamed Greens
Steamed greens like broccoli, green beans, or kale are simple, nutritious sides that balance the creamy risotto. These vegetables add color and fiber to the meal, as well as a bit of crunch to offset the softness of the risotto. You can season them with a little olive oil, garlic, and lemon zest for extra flavor.
5. A Light White Wine
For a drink pairing, a crisp white wine like Sauvignon Blanc or a dry Chardonnay complements the smoky fish and creamy texture of the risotto. The acidity in the wine helps to cut through the richness of the dish, making each bite feel refreshing.
Conclusion
Mary Berry’s Smoked Haddock Risotto is a comforting, versatile dish that allows room for creativity and adaptation. Whether you’re looking to spice things up with fresh herbs, try out different fish, or make it vegetarian, this recipe is flexible enough to suit various tastes and dietary preferences. With the right sides, like a fresh salad or grilled vegetables, it can be the centerpiece of a wholesome meal. Leftovers can be easily stored and reheated, making it a great option for meal prepping or enjoying the next day.
In the end, Mary Berry’s Smoked Haddock Risotto is the kind of dish that’s as satisfying as it is simple, offering a perfect balance of flavors and textures. Whether you’re making it for a cozy dinner or preparing it for a larger gathering, it’s sure to impress!
FAQs
What Ingredients Are Needed For Mary Berry’s Smoked Haddock Risotto?
To make Mary Berry’s smoked haddock risotto, you will need smoked haddock fillets, Arborio rice, butter, olive oil, onion, garlic, vegetable or fish stock, white wine, fresh parsley, and Parmesan cheese. The dish is seasoned with salt and pepper, and some recipes might include a splash of milk or cream to enhance the richness of the dish.
How Do I Prepare The Smoked Haddock For The Risotto?
For Mary Berry’s smoked haddock risotto, you should first poach the smoked haddock in milk or water until it is fully cooked and flakes easily. Once done, remove the fish from the liquid, discard the skin, and break it into bite-sized chunks. Reserve the cooking liquid to add to the risotto for extra flavor.
Can I Substitute Smoked Haddock With Another Type Of Fish In The Risotto?
Yes, you can substitute smoked haddock with other types of smoked fish, such as smoked cod, haddock, or even smoked salmon. Keep in mind that different fish will have slightly different flavor profiles, so choose one that complements the creaminess of the risotto. You can also experiment with fresh fish if you prefer a lighter flavor.
