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Lemongrass risotto with lime leaf tapenade

Ingredients
4 shallots, sliced
1 garlic clove, crushed
3 stalks of lemon grass
450g/1lb arborio rice
splash of white wine
650ml/22fl oz stock
splash of cream
vegetable oil for frying
salt and freshly ground black pepper
For the tapenade
8 fresh kaffir lime leaves, torn
100g/3½oz green olives, stoned
1 tbsp capers
handful of coriander stalks
1 garlic clove
1 lime, juice and zest only
75ml/3fl oz olive oil

Method
1. Fry the shallots and garlic in a little oil unit soft. Bruise the lemon grass with the back of a knife and add to the pan. Add the rice and stir gently for couple of minutes until the edge of the rice becomes translucent. Then add the wine and cook for a minute or two.
2. Add a good ladleful of stock to the rice and cook, stirring, until it has been absorbed. Repeat with more stock until it has all been used and/or the rice is soft. Season well.
3. To make the tapenade, simply put all the ingredients except the oil in a food processor, add seasoning and blend. When it's pretty well broken down, leave the motor running and slowly add the oil. Spoon out into a bowl.
4. Add a swirl of cream to the rice just