Jamie Oliver Smoked Haddock Risotto

Jamie Oliver Smoked Haddock Risotto is made with risotto rice, smoked haddock, vodka, yellow beans, and yellow celery leaves. This creamy Smoked Haddock Risottorecipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

This Smoked Haddock Risotto Recipe Is From Jamie’s Kitchen Cookbook. ALso Make Sure to take A Look at Jamie Oliver Basic Risotto Recipe Before Starting.

Try More Jamie Oliver Recipes:

• Jamie Oliver Butternut Lasagne
• Jamie Oliver Turkey Wellington
• Jamie Oliver Green Chilli

💛 Why You’ll Love This Smoked Haddock Risotto Recipe:

• Unique Flavor Combination: The blend of vodka, smoked haddock, and yellow beans offers a unique and delicious flavor that’s different from traditional risottos.
• Creamy Texture: The continuous stirring technique creates a smooth, creamy, and comforting texture.
• Healthy and Nutritious: This recipe is packed with protein from the haddock and vitamins from the vegetables, making it a healthy meal option.
• Easy to Make: Despite its gourmet appeal, this risotto is straightforward to prepare with simple steps.
• Impressive Dish: Perfect for dinner parties or special occasions, this dish will impress your guests with its gourmet taste and presentation.

🍚 Jamie Oliver Smoked Haddock Risotto Ingredients

Basic Risotto Ingredients:

• 4 cups (1.1 liters) organic stock (chicken, fish, or vegetable)
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• ½ head of celery, finely chopped
• 1 cup (90 g) Parmesan cheese, finely grated (optional, see note below)
• 2 tablespoons olive oil
• 1 small knob of unsalted butter
• 2 cups (400 g) risotto rice
• 1 cup (240 ml) dry white vermouth (or dry white wine)

Smoked Haddock Ingredients:

• ½ cup (120 ml) vodka (in place of wine in the basic risotto recipe)
• 1.5 lbs (700 g) smoked haddock, from sustainable sources, undyed
• 2.4 cups (565 ml) milk
• 2 bay leaves
• 1 cup (255 g) yellow beans, stalks removed and finely sliced
• 1 handful of yellow celery leaves, from the heart

🍛 How To Make Jamie Oliver Smoked Haddock Risotto

1. Prepare the Stock: First, heat the stock in a pot until it’s hot, but not boiling. Keep it on low heat to stay warm.
2. Cook the Base Ingredients: In a large pan, heat the olive oil and a small knob of butter over low heat. Then, add the finely chopped onion, garlic, and celery. Fry gently for about 15 minutes, or until softened but not colored.
3. Add the Rice: Next, add the risotto rice to the pan and turn up the heat. Keep stirring the rice until it begins to lightly fry and looks slightly translucent. After 1 minute, add the vodka (or wine if following the basic recipe). Continue stirring until the alcohol evaporates, leaving the rice with a tasty essence.
4. Add the Stock: Once the vodka has cooked into the rice, add your first ladleful of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice cooks slowly. Keep adding ladlefuls of stock, stirring continuously and allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If you run out of stock, add some boiling water.
5. Poach the Haddock: Meanwhile, in a separate pan, lightly poach the smoked haddock in the milk and stock from the basic recipe with a couple of bay leaves. Cover with a lid and simmer gently for around 5 minutes, then remove from the heat.
6. Combine Ingredients: At Stage 3 of the basic recipe, add the poaching liquid to the rice and continue cooking. Then, flake in the smoked haddock and add the yellow beans. Stir well and cook until the beans are tender but still crunchy.
7. Final Touches: Remove the pan from the heat and add a small knob of butter, stirring well. Let the risotto sit for 2 minutes with the lid on. This helps it become creamy and oozy. Sprinkle with yellow celery leaves and add a dash of vodka and a squeeze of lemon to lift the flavors.
8. Serve: Serve the risotto hot. Enjoy it as soon as possible to retain its beautiful texture.

💭 Recipe Tips

• Keep Stock Hot: Keep the stock warm, not boiling, when adding it to the rice. This helps the rice cook properly.
• Stir Often: Keep stirring the risotto. Stirring makes it creamy.
• Taste and Season: Taste the risotto as you cook. Add salt and pepper if needed.
• Serve Right Away: Eat the risotto as soon as it’s ready. If you wait too long, it can get too thick.

🥗 What To Serve With Smoked Haddock Risotto?

This Creamy Smoked Haddock Risotto goes well with a fresh green salad, garlic bread, steamed asparagus, or roasted vegetables. You can also serve it with a tomato and basil salad, crusty bread, sautéed spinach, or a cucumber and dill salad for a complete and tasty meal.

🎚 How To Store Leftovers Smoked Haddock Risotto?

• Refrigerate: Store the risotto in an airtight container in the fridge for up to 3 days.
• Freeze: Place the risotto in a freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Smoked Haddock Risotto?

• In The Oven: Preheat the oven to 350°F (175°C). Place the risotto in an oven-safe dish, add a splash of stock or water, cover with foil, and heat for 15-20 minutes until hot.
• In The Microwave: Place the risotto in a microwave-safe bowl, add a splash of stock or water, cover with a microwave-safe lid or wrap, and heat on high for 2-3 minutes, stirring halfway through.
• On The Stove: Heat the risotto in a pan over medium heat, adding a splash of stock or water, and stir frequently until hot.

FAQs

Try More Jamie Oliver Recipes:

• Jamie Oliver Chicken Souvlaki Recipe
• Jamie Oliver Rice Stuffed Peppers
• Jamie Oliver Chicken Madras Recipe

Jamie Oliver Smoked Haddock Risotto Nutrition Facts

• Calories: 446
• Fat: 14g
• Saturates: 6.3g
• Sugars: 2.6g
• Salt: 1g
• Protein: 15.1g
• Carbs: 55.8g
• Fibre: 1.6g