Heat a heavy-based pot.

Add butter and oil, then sauté onions and garlic.

Add rice and stir to allow each grain to be coated with the oil.

Add the heated wine and stir.

Once the wine has been completely absorbed, start adding the simmering stock.

Add one ladle at a time, stirring continuously so the grains are evenly cooked.

You may not use all the liquid, or you might need more.

Three-quarters of the way through cooking the rice, add the shredded oxtail. At this stage, you can cook the dish fully, or wait and complete the cooking process just before serving, reheating and adding the last hot liquid.

The end result should be a slightly textured, creamy risotto, not stodgy or dense.

Serve with a tomato and onion relish, and pecorino or Parmesan shavings.