* 1 level tablespoons butter
* 1 large Leek finely sliced
* 300g (10 oz) Risotto rice
* 700 ml Fish stock or Vegetable stock
* 250 ml (9 fl oz) full-Fat Milk
* 375 g Smoked fish of choice, skinned and cut into bite-sized pieces
* 3 tablespoons crème fraîche
* 100 g (4 oz) Frozen peas, defrosted
* Sea salt and Freshly ground black pepper

===Method===
* Using a large Oven-proof Casserole, sauté the Leeks in Butter for 5 minutes
* Add the Rice and stir for a few minutes ensuring the Grains are well coated in Butter
* Pour in the Milk and Stock, bring to the Boil and Simmer vigorously for 5 minutes
* Add the Peas, mix well and check no Rice has stuck to the bottom of the dish
* Place the Fish pieces on top of the Rice, cover with a Cartouche of Tin-foil, cover that with a well-fitting lid and Bake in the Oven for for 18 minutes or until the rice is cooked
* Remove from the Oven, season to taste, fold in the crème fraîche and serve.
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