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Cut middle bone out of haddock and poach gently in the milk. Remove and flake.Melt the butter in a wide-based saucepan and gently cook the garlic and shallot for 2 minutes without colouring.Add the rice to the pan and stir well to coat the grains with the butter. Cook the rice for about 20 mins, stirring continuously and adding the poaching milk a little at a time-when cooked it will have a creamy consistency.Add the flaked haddock and the spring onions, then the pamesan and mascarpone and adjust the seasoning.Cook the poached eggs and add.
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