Italian Baked Rice

Preheat the oven to 180°C/350°F/gas 4.

Place a large shallow casserole pan on a high heat.

Peel and quarter the onions and quickly break apart into petals straight into the pan.

Char for 4 minutes, tossing regularly.

Reduce to a medium heat and stir in 1 tablespoon of olive oil and the salami, then the rice, followed 1 minute later by 1.

2 litres of boiling kettle water and the mascarpone.

Finely grate and stir in the Parmesan with a pinch of sea salt and black pepper.

Transfer the pan to the oven for 40 minutes, or until the rice has absorbed all the liquid and is just cooked through.

Drizzle with 1 tablespoon of extra virgin olive oil and dish up, seasoning to perfection at the table.