To make the tench ragù: sauté the chopped onion and garlic cloves in the oil in a saucepan until softened. Add the fish seasoning and brown it on both sides. Add the wine and mint and simmer for 20 minutes. Remove the tench from the sauce and remove the skin and fish-bones. Sieve the fish liquor add the chopped tench and two table spoons of chopped parsley.

To make peas cream: using another saucepan cook the chopped onion and chopped leek in 50 g of butter until softened. Add 200 g peas, 1 ladle of hot vegetable stock and simmer for 5 minutes. Remove from the heat, liquidise and sieve.

To make the risotto with peas and tench ragù: sauté the chopped onion in a heavy bottomed saucepan in oil and 50 g of butter. Add the rice and fry well until transparent. Pour the white wine and simmer until it has evaporated. Cover the rice with the hot chicken stock and simmer. After 8 minutes add the pea cream together with the remaining peas (100 g) and cook it for other 10 minutes. Remove the risotto from heat and stir in the Parmesan and butter.

Place the rice on 4 dishes. Top with tench ragù and serve.