Make the white onion puree first. Melt butter in a heavy based saucepan, finely slice onions, and cook in the butter until soft, adding salt to taste to help the onions break down. After cooking for about 25 minutes, blend the onions in a food processor, adding a small amount of vegetable stock if needed to make a nice, smooth puree.
To make the risotto base, dice the three shallots finely and squeeze the roasted garlic out of the bulbs. Heat oil a splash of rapeseed oil to a heavy based pan and cook shallots and garlic for a couple of minutes. Add risotto rice and cook until it starts to crack, stirring constantly. Add the white wine and cook until this has mostly evaporated. Slowly add most of the vegetable stock and continue to cook. You will see the rice start to swell after about 15 minutes. Keep adding more vegetable stock until the rice is al dente. When it has reached this point, stir in the white onion puree, Comté cheese and parmesan.
We garnish our risotto with extra butter, dehydrated shallots, burnt onion powder, parmesan crisps and loads of chives.