Heat the olive oil in a large pot over medium heat. Add the onion and cook gently for 3-4 minutes without browning. Stir in the thyme and the risotto rice and cook, stirring frequently, for another 3-4 minutes, until translucent.

Pour in the white wine and cook while stirring constantly until the liquid has evaporated.

Add a few ladles of broth until the rice is just covered. Bring to a boil, then reduce to a simmer and cook, stirring often, until most of the broth has been absorbed. Repeat this process until all the broth has been used up or until the rice is done. This should take 15-20 minutes and the rice should still be al dente. (Risotto isn’t overcooked rice, it’s rice with a bite in a creamy, starchy sauce).

To finish the risotto, take the pot off the heat and add the Taleggio and butter. Don’t stir, resist the urge, ha! Put the lid back on and let the risotto rest for a few minutes, now you’re allowed to stir.

Finally, fold in the lemon fillets and top with a little fresh thyme and lemon zest if you like. Serve immediately.