Put some smoked cod into a large frying pan, just cover with water, bring slowly to a simmer, cover and cook very slowly for about 5 minutes,
turning the fish over half way through. Drain and flake into large chunks, ensuring there are no bones, cover to keep warm and set aside.
Sauté a chopped shallot or two until soft, then add arborio rice, and stir to coat with the oil. Add a couple of thin leeks, which you have
sliced and soaked in cold water for 20 minutes, to remove any soil from between the layers. Pour in a small glass of dry white vermouth
and cook until nearly absorbed, then add a ladle of hot chicken stock. Continue stirring and simmering, adding more hot stock as it cooks out,
until the rice is cooked and creamy, about 20 minutes. Stir in a good handful of freshly grated parmesan, then gently fold in the smoked cod,
reheating until piping hot. Serve topped with a poached egg, garnished with parsley and a dusting of freshly ground black pepper.