Heat oil and 25g of the butter in
a large pan over a medium heat. Add
the onion and cook until soft and
translucent, about 4-5 mins. Stir in
the rice and cook for a further 2 mins.
Turn up the heat and add the wine, let
it bubble to evaporate the alcohol.
Once the wine has reduced,
begin adding the hot stock a ladle
at a time over a medium heat,
allowing each addition to be absorbed
before adding the next and stirring
continuously. The rice should always
be moist, but not swimming in liquid.
The process of adding and stirring
should take about 16-20 mins, depending
on what kind of risotto rice you use.
Bring a pan of salted water to
the boil and blanch the peas and
beans for 2-3 mins. Drain and set
aside. Remove the risotto from the
heat and stir in the remaining butter,
Parmesan, peas and beans with some
seasoning before serving.