Poach smoked haddock for 5 – 6 minutes in a little milk, remove and flake into large chunks, discarding any skin and bones. Set aside.
Fry thin slices of pancetta, cut into 3-4 cm pieces, until crisp. Drain and set aside. In the same fat, fry chopped shallots until translucent,
then add arborio rice, stir to coat with the fat, then add a half glass of dry vermouth, cook until nearly evaporated, then add chicken stock,
a half cup at a time, stirring and simmering gently as the stock is absorbed. When the rice is nearly done (al dente, still with a bit of bite)
add frozen peas and the pancetta, and cook for a further 2-3 minutes. Stir in a Tbs butter and 2 Tbs grated parmesan, then fold in the flaked fish,
reheat gently, and serve garnished with parsley.