Caramelised Onion Risotto

Heat the stock in a saucepan and keep it just below a simmer.

Warm the oil and half the butter in a wide heavy-based pan. Add the onions and cook over low-medium heat for 15–20 minutes, stirring often, until deeply golden and soft.

Add the Arborio rice and stir for 2 minutes until the grains look glossy and translucent at the edges.

Add a ladleful of hot stock and stir until almost absorbed. Continue adding stock one ladle at a time, stirring regularly, for 18–20 minutes until the rice is tender but still has a little bite.

Stir in the Parmesan and remaining butter, then season with salt and black pepper. Rest for 2 minutes before serving.