Meanwhile heat 15 ml Extra Virgin Olive Oil in a large heavy-based saucepan and add the onion. Cook over a gentle heat until the onion is soft but not coloured. Add the rice to the onion, stirring it for a couple of minutes until it looks glossy.

Add the wine and stir until it has almost completely disappeared. Add the hot soup a ladleful at a time, stirring continually and only adding more once the previous lot has been absorbed. It will take about 25 minutes to stir in all the liquid and for the risotto to cook – it should be soft and creamy but there should be a very slight bite in the centre of each grain.