Peel and slice the onions. Add half of the butter to a pan and sweat the onions with a pinch of salt. After 5 minutes add the sugar and allow to caramelise. Set aside.
Peel and finely dice the shallot and garlic. Roughly crumble the goats' cheese. Break the walnuts into pieces and dry roast in a pan for 3 minutes.
Add most of the olive oil to a pan, reserving some to drizzle over the finished dish. Sweat the shallot and garlic for about 5 minutes. Add the rice and stir until the grains are coated in oil. Deglaze the pan with the white wine and reduce completely.
In another pan bring the vegetable stock to the boil and add to the rice one ladle at a time, allowing the stock to be absorbed into the rice before adding the next ladle. Cook for approximately 18 minutes or until al dente.
Finish with the remaining olive oil, the remaining butter, walnuts and crumbled goats' cheese. Stir for 2 minutes off the heat then cover with a lid and rest for 1 minute before serving.
Finish with a quenelle of the caramelised red onion.
«Rather than crumbling the goat's cheese into the risotto, try coating the cheese in flour and pan frying as a disc, until you have golden brown edges. »