Instructions

1. Finely chop the shallots, garlic and thyme.
2. Dry-toast, then roughly chop the pistachios and set aside.
3. Heat the stock in a saucepan to boiling point, then turn down the heat and keep the stock simmering.
4. Heat the butter in another saucepan, fry the onions, garlic, thyme and bay leaf until the onion is soft. Season with salt and pepper.
5. Add the rice, and stir-fry for 2 minutes. Pour in the wine and stir the rice until the wine evaporates.
6. Add a ladleful of stock to the rice, and when absorbed, add the next portion, while stirring constantly. Keep doing this until the rice is cooked but still has a bite (al dente) and the sauce is creamy - this process should take about 15-20 minutes.
7. When the rice is done, remove the pan from the stove, add the crème fraîche, grated parmesan, chopped pistachios and lemon juice. Stir and rest under cover for 3 minutes.
8. Meanwhile mix the pistachio oil.
9. Serve immediately, drizzled with the pistachio oil.