Basil, Almond and Mascarpone Risotto

Heat the stock in a large pan and keep hot. Chop the basil leaves, reserving a few for decoration. Toast the almonds ina dry frying pan. Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Raise the heat and add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. At the last minute add the basil. Add the remaining butter, the Mascarpone cheese and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.