Start by heating your stock in a saucepan. Then place another pan over a medium heat on the hob and add 2 tablespoons of olive oil

Add the onion, garlic and celery and gently sauté and stir the vegetables around the pan, for up to 20 minutes, until they become very soft and caramelised

Meanwhile, place the haddock into a pan with the milk and bay leaf and bring to a gentle simmer on the hob. Poach for 5 minutes or so, until it is just undercooked. Remove from the pan, along with the bay leaf and cover. Reserve the poaching milk and keep warm

Throw the leeks into another pan along with the remaining olive oil and gently fry until soft. (You are going to need a lot of pans!)

When the onion, garlic and celery is ready, turn the heat up and then add the rice, again stirring for a minute or so until it starts to become translucent and then add the glass of wine and cook until it has evaporated

Turn the heat back down and then start adding the warmed stock, a ladle or two at time, stirring the rice all the while to help release the starch whilst absorbing the stock. Keep going until you have used all the stock or until the rice is just done, it should be soft yet still retain a slight bite to it

Then add the reserved milk, stirring through until absorbed

Break the haddock into bite sized pieces and add to the rice, along with the leek and chopped parsley. Check for seasoning and then cover and leave to rest for 5 minutes

When plating up, squeeze a smidgen of lemon juice over each serving and finish with a sprinkling of goats cheese

In the past and as in the video I have a added a rasher of bacon, baked to a crisp in the oven as a final flourish to the risotto as it I find it complements the fish. But of course, you don’t have to do this