Step 1

Wash the hock and put it into a large pan with the remaining stock ingredients, as well as the parsley stalks from the risotto. Cover with just-boiled water and simmer, covered, for 3-4 hours, skimming any impurities that rise to the surface and topping up if needed, until the meat comes away from the bone. Remove the hock from the liquid and cool slightly.

Step 2

Strain and taste the stock (there should be 1.5 litres) – it should be quite salty with lots of flavour. Pour into a pan over a low heat.

Step 3

Heat 1 tbsp of the butter and the oil in a deep frying pan over a medium heat. Fry the onion for 10 minutes until soft. Stir in the garlic, fry for 1 minute then add the rice and cook for 2-3 minutes to toast the rice. Pour in the wine and bubble until almost gone, then add the stock, a ladleful at a time, regularly stirring for 20-25 minutes or until the rice is tender and creamy.

Step 4

Remove the skin from the ham hock, shred the meat and discard the bones. Stir most of the ham and all the peas into the risotto. Stir until the peas are tender. Remove from the heat, fold in the parmesan and remaining butter, cover and rest for 10 minutes. Scatter with the remaining ham, a drizzle of oil and the parsley.