Chervil risotto

• 1 tbsp olive oil and 1 tbsp butter
• 1 onion, finely

Make the chervil oil first by whizzing the herbs, oil, garlic and seasoning in a liquidizer. You will need 3 tbsp for this recipe - keep the rest in a jar in the fridge for a week or freeze.

Make the risotto in the classic way. In a roomy pan, heat the oil and butter and fry the onion until soft but not golden, about 5 minutes. Add the garlic, stir for 30 seconds, then stir in the rice.