Arbroath Smokie Risotto

Ingredients

• Pair of Arbroath Smokies (bones and flesh picked & reserved for later)
• 2 tbsp rapeseed oil
• 100ml white wine
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 400g risotto rice
• 1 tbsp white wine vinegar
• 150g frozen peas
• 4 eggs
• 100g-200g grated cheddar cheese
• 50g unsalted butter
• 1 lemon, grated zest only
• Bunch of parsley, finely chopped
• 30g chives, finely chopped
• Salt & freshly ground black pepper