To make the reduction, heat 20g of the butter into a saucepan over a low heat, once melted, sauté half the shallots for 5 minutes. Then add the bay leaf and pour in 750ml of the wine. Bring to the boil, then lower the temperature and reduce the wine by at least a third. This will take around 15 minutes. Strain the reduction through a sieve and keep warm.

For the risotto, heat 40g of the butter in the casserole dish over a medium heat and braise the remaining shallots with the rice, stirring continuously until the rice becomes glassy. Deglaze the pan with the rest of the wine (150ml) and let the liquid evaporate. Add a ladle of the hot vegetable stock and simmer while continuously stirring. Once the rice has absorbed the stock, add another ladle full. Continue this process until the rice is cooked through.

Remove the casserole dish from the hob and stir in the remaining butter (40g) and the grated cheese. Season with salt and pepper before dividing across plates. Pour the red wine reduction over the middle of each serving and serve immediately.