Melt half of the butter in a large saucepan over medium heat. Add the cardamom and chopped onion and garlic. Gently fry it all in the butter for 4 minutes. Stir regularly. Then add the risotto rice.

Stir well. Let the rice fry for 3 minutes. Then add the white wine and a little splash of the stock. Season with a pinch of pepper.

Stir the rice well. Let the stock reduce. Gradually add extra stock until the rice is almost tender. Check it once in a while, avoid overcooking it. In the meantime slice the haddock fillets in half. Shred one half into large bite-size bits. Poach the other halves in hot water or milk.

Once the rice is almost tender, add the frozen peas, the remaining butter and the shredded haddock.

Stir well. Turn the heat low. Add the freshly chopped mint.

Stir again. Check the seasoning. Add extra pepper or salt to taste. Put a lid on the risotto and turn the heat off. Carefully peel the soft-boiled eggs. Scoop the risotto onto deep plates. Top with the poached haddock and eggs. Serve immediately.