Instructions: Ovenproof baking dish with a base measurement of 20 x 15cm 5cm deep and a 25.5cm frying pan with a lid.

Begin by heating the oil in the frying pan over a medium heat then add the onions and let them cook for 3 to 4 minutes until lightly tinged brown.

Stir in the rice theres no need to wash it and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add the boiling stock along with the salt stir once only then cover with the lid turn the heat to its very lowest setting and cook for 40 to 45 minutes.

Dont remove the lid and dont stir the rice during cooking because this is what will break the grains and release their starch making the rice sticky.

While the rice is cooking make the sauce and all you do here is place the milk butter flour and cayenne pepper in a saucepan and using a balloon whisk whisk on a medium heat continuing until the sauce becomes thick smooth and glossy.

Turn the heat to its lowest setting and give it 5 minutes to cook.

Whisk in the cheese until it has melted then season with the nutmeg salt and freshly milled black pepper.

Preheat the grill to its highest setting then place a saucepan on the heat add some boiling water from the kettle fit a steamer in it and add the cauliflower.

Put a lid on and time it for 4 minutes.

After that add the broccoli to join the cauliflower lid on again and time it for another 4 minutes.

Arrange the cooked rice in the baking dish then top with the cauliflower and broccoli florets.

Pour the sauce over then finally mix the Parmesan with the breadcrumbs and parsley. Sprinkle this all over the top then place the whole thing under the grill and cook for 2 to 3 minutes until the sauce is bubbling and golden brown.

Gorgonzola is also extremely good as substitute for roquefort.

Serves 4

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