Put the butter and olive oil in a large frying pan over a medium-high heat. When the oil is hot and the butter melted, add the onion and fry for 8 to 10 minutes, stirring occasionally, until soft and lightly caramelized.

Add the garlic, thyme and lemon strips, and cook for 2 more minutes.

Add the rice and shredded sprouts, and cook for a couple of minutes, stirring frequently to gently toast the rice.

Pour over the wine and let it simmer for a few minutes.

Reduce the heat to medium before you start adding the stock and add the stock ladle by ladle, stirring often, until the rice is cooked but still retains a bite, and all the stock is used up – about 15-20 minutes.

While the rice is cooking, pour the sunflower oil into a second large saucepan; it should never be higher than halfway up the sides. Place on high heat until very hot (180℃/355℉).

When the oil is ready, use a slotted spoon to add a handful of the quartered sprouts. Make sure they are as dry as possible; they will still spit, so stand well back and be careful. Fry for less than a minute, until golden and crisp, then transfer to kitchen paper to absorb excess oil. Keep warm while frying the remaining sprouts.

Add the parmesan and Dolcelatte cheeses, tarragon and half of the fried sprouts to the risotto and stir gently.

Serve at once topped with the remaining fried sprouts, the grated lemon zest and a drizzle of lemon juice.