Ingredients

• 1 onion
• Olive oil
• 40g fennel salami, diced
• 150g arborio risotto rice
• 600ml water
• 1 vegetable stock cube
• 1 heaped tablespoon mascarpone cheese
• 20g parmesan cheese

Method

1. Preheat the oven to 180c.
2. Place a large oven proof pan on a high heat.
3. Peel and quarter the onions. Break apart into petals and char for 4 minutes, tossing regularly.
4. Reduce to minimum heat and stir in 1 tbsp of olive oil, then add the salami and stir for a moment. Add the rice, stir, then add 600ml vegetable stock and the mascarpone.
5. Grate and stir in the parmesan and a little black pepper.
6. Transfer the pan to the oven for 40 minutes or until the rice has absorbed all the liquid and is just cooked through. Drizzle with a little extra olive oil and then dish.