Instructions: Place the stock in a saucepan and bring to simmering point.

Heat the oil and half the butter in a heavy based saucepan add the onion and fry gently until soft and golden.

Add the rice and cook stirring for 1 minute until translucent.

Add the stock a little at a time adding more as each addition is absorbed and stirring frequently.

Cook until the rice is just tender and the consistency creamy about 10 minutes.

Stir in the remaining butter the cheese and salt and pepper to taste.

Turn onto a warmed serving dish and pour the sauce into the centre.

Serve with extra Parmesan cheese

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.