Lentils and rice with caramelised onions

Method

1. To cook the lentils, put them in a pan with twice their volume of water, the onion, bay leaf and cinnamon stick. Bring to the boil, then lower the heat and cook for 25–30 minutes, or until the lentils are tender. Remove the pan from the heat, drain off the water, discard the aromatics and stir through the olive oil.
2. Prepare the caramelised onions while you are making the risotto. Heat the oil and butter in a heavy-based frying pan and cook the onions over a very slow heat for 10–15 minutes until they are soft and sweet.
3. To cook the risotto, heat the oil and fry the onion for a few minutes to flavour the oil, then discard. Add the rice and stir for a few minutes to coat each grain of rice with the oil. Pour in the wine and let it bubble away until it evaporates. Next, ladle in enough simmering stock to cover the rice by a finger’s width. Cook on medium heat, stirring with a wooden spoon from time to time, until most of the stock has been absorbed.
4. Add the same quantity of stock. Again, cook on medium heat, stirring from time to time, until most of the stock has been absorbed.
5. Add a third amount of stock (reserve around 100 ml for the final stage) and when half of the liquid has been absorbed, add the lentils. Stir gently until the stock is all absorbed.
6. Add the final 100 ml of stock and the butter and stir until both are completely absorbed. Stir in the parmesan, then taste and adjust the seasoning if needed. Cover the pot and allow to rest away from the heat for a few minutes.
7. Serve in shallow bowls, topped with a generous spoonful of caramelised onions.