Duck risotto with cabbage, salami and red wine

1 Warm the butter in a pot then add the onions, garlic and thyme.

2 Cover and cook on a very low heat for 20 minutes stirring once or twice.

3 When the onions are soft and translucent add the rice then shortly after, the red wine. Let the wine absorb for a minute or so then add two-thirds of the stock.

4 Bring to a simmer making sure there is no rice around the side of the pot then cook gently for 10 minutes until the rice has absorbed the stock.

5 Add the cabbage and a little more stock and continue to cook until the liquid is absorbed once more.

6 Stirring more frequently add the remaining stock then test the rice, there should be a tiny bite. In total the rice should take about 20 minutes or so.

7 Add the duck, salami, horseradish and Parmesan.

8 Season , taste and serve with a little extra Parmesan and a drizzle of good olive oil on top if you wish.