1) Poach the smoked haddock in a shallow pan of boiling water for 5 minutes or until it flakes easily. Remove and set aside. 2) Melt half the butter in a large pan and fry the leek gently (don't let it brown). 3) Add the rice, stirring constantly for about 5 minutes until it’s translucent. 4) Add 3 ladlefuls of hot stock and stir until the rice has absorbed the liquid. 5) Lower the heat and continue this process until the risotto is al dente. 6) Next add the cooked, flaked haddock, and when it has been thoroughly mixed into the risotto, add the milk and continue to cook until it has been absorbed. 7) Remove it from the heat and add in the remaining butter and half the parsley. 8) Season to taste, then cover and leave to rest. 9) Half fill a pan with hot water and add the white wine vinegar. 10) Bring to simmering point and poach the eggs by breaking them carefully into the boiling water. 11) When the eggs are cooked, stir the risotto one more time, then transfer to 4 warmed soup plates. 12) Top each with an egg and a sprinkle of parsley, and serve immediately.