Tomato risotto with mature cheddar and pickled red onion

Ingredients

Method

1. 1Peel and very thinly slice the red onion. Toss with ½ tsp of the salt, the sugar and the white wine vinegar in a bowl and set aside.
2. 2Dissolve the vegetable stock cubes in 1.2 litres of hot water in a saucepan and keep at a bare simmer on the lowest hob heat.
3. 3Finely dice the onions and crush the garlic. Warm the olive oil in a heavy casserole over medium-low heat, add the onions and the remaining ½ tsp salt, and cook for 8 minutes until soft and sweet, stirring now and then.
4. 4Stir in the garlic for 1 minute, then add the chopped tomatoes. Cook uncovered for 5 minutes until the tomato thickens and smells sweet.
5. 5Tip in the arborio rice and stir for 2 minutes until the grains look glossy and the edges turn translucent.
6. 6Pour in the dry white wine and stir until it has almost evaporated.
7. 7Add a ladle of hot stock and stir until absorbed. Keep adding stock a ladle at a time for 16–18 minutes, until the rice is creamy but still has a slight bite.
8. 8Stir in the frozen peas for the last 3 minutes, with a splash more stock if the pan looks dry. Taste and add the black pepper.
9. 9Take the pan off the heat. Grate in the mature Cheddar, add the unsalted butter, and beat hard for 1 minute. Cover and rest for 2 minutes.
10. 10Spoon the risotto into warm bowls, drain the pickled red onion and pile it on top.