Smoked haddock and cavolo nero risotto

Well, it makes a change from fish and chips, but still fish on a Friday.  Again, all sourced from Todmorden Market - olive oil, herbs and rice from me at The Mediterranean Pantry, fish from Paul, vegetables from Garry or Traynors and eggs from one of the butchers .... jobs a good'un. Also - basket to bowl in 25 minutes.

Onion
Olive oil
risotto rice
White wine (optional)
italian seasoning
Stock/water
cavolo nero
mushrooms
smoked haddock
eggs
frozen peas

1.  Soften chopped onion in olive oil.
2.  After a couple of minutes add risotto rice, stir into the oil until every grain is lightly coated.  Pour in a glass of white wine, add a sprinkle of herbs, and stir.  Add a cup of water/stock and simmer.
3.  After about 6 minutes add shredded cavolo nero and chopped mushrooms, stir again.  Add more liquid as it absorbed by the rice.
4.  Put eggs on to boil.
5.  After another 5 minutes put the fish on top of the rice to steam.
6.  Keep an eye on the risotto, making sure it doesn't get too dry, add a little stock if necessary, but be gentle with the fish - after 10 minutes it will be nearly cooked so fold it gently through the rest of the mixture, with a handful of frozen peas.
7.  Leave the risotto to stand for a few minutes off the heat so that it can suck up the remaining liquid.
8.  Take the eggs out of the hot water, run under a cold tap, peel off the shells - and, there you go ...
9.  Serve, scoff