Sweat shallots in a large pan over medium heat, then stir in bay leaf, thyme, and curry powder.
Add rice and stir to coat grains thoroughly with the mixture.
Gradually stir in 500ml stock one ladle at a time until liquid is absorbed over 15 minutes.
Add 65g peas to the rice and stir them in.
Poach 285g haddock in 500ml milk for 2 minutes, then flake the fish into the risotto without skin.
Fry 3 strips of pancetta until crispy and set aside in a warm place.
Fold 20g butter, parsley, and 20g mascarpone into the risotto.
Serve risotto on a plate topped with crispy pancetta and a poached egg.