Creamy Watercress Risotto with Goat's Cheese and Hazelnuts

Prepare the green purée by placing most of the watercress (reserve a small handful for garnish) into a food processor along with the fresh basil and 1 tablespoon of olive oil. Blitz until you achieve a smooth, bright green consistency, then set aside.

In a large saucepan, heat the remaining olive oil and butter over medium heat. Add the finely chopped onion and a pinch of salt, then reduce the heat to low and cook for about 15 minutes until the onion is completely softened. Stir in the crushed garlic and cook for another minute until fragrant.

Increase the heat slightly, add the risotto rice, and toast it for 2 minutes, stirring to coat every grain in the fat. Pour in the white wine and simmer until the liquid has reduced by half.

Add half of the hot stock to the pan and bring to a rapid simmer, stirring frequently until the liquid is absorbed. Continue adding the remaining stock one ladleful at a time, stirring constantly. Wait for each addition to be absorbed before adding the next. Cook for 20–25 minutes until the rice is al dente and the risotto is creamy but still loose.