Cut smoked streaky bacon into 2-3 cm pieces and fry in a little olive oil until crispy, then drain and set aside. In the same pan,
sauté a chopped banana shallot for 2-3 minutes, then add a cup of arborio rice, stir to coat well with the fat, then tip in a small glass
of dry vermouth (or dry white wine), simmer until nearly evaporated, then add a ladleful of hot chicken stock. Continue simmering until
nearly evaporated again, then add more hot stock. Keep simmering and adding stock for about 15 minutes, then add a few stalks of
tenderstem broccoli and the bacon, and continue simmering gently until the rice is cooked and creamy, another 3-4 minutes.
Meanwhile poach smoked cod in simmering water until just cooked, about 5 minutes, then drain and break up into large flakes.
Stir a couple of Tbs grated parmesan and the smoked cod flakes into the rice, gently, ensuring everything is piping hot,
season with freshly ground black pepper. Serve in bowls, garnished with parsley.