1 garlic clove, finely chopped
2 leeks, thickly sliced
4 tbsp roughly chopped fresh flatleaf parsley
1 small bunch flatleaf parsley, roughly chopped
1 shallot, finely chopped
250g/9oz Arborio rice
salt and freshly ground black pepper
110ml/4fl oz extra virgin olive oil
1 litre/1ΒΎ pints fish stock
25g/1oz butter
50g/2oz butter
75g/3oz mascarpone
110g/4oz parmesan, grated
4 x 110g/4oz undyed smoked haddock fillets, skin removed
225g/8oz undyed smoked haddock, cooked, skin removed, flaked
50ml/2fl oz dry white wine