PREP + COOK TIME 35 MINUTES SERVES 4
1 litre (4 cups) chicken or vegetable stock
125ml dry white or red wine
60ml (¼ cup) olive oil
100g butter, chopped
1 small brown onion (80g), chopped finely
2 cloves garlic, crushed
300g (1½ cups) carnaroli or arborio rice
40g (½ cup) finely grated parmesan or veggie hard cheese
1 Place stock and wine in a medium saucepan; bring to a simmer over medium heat and keep at a simmer.
2 Heat oil and half the butter in a heavy-based medium saucepan over medium heat; cook onion and garlic, stirring, for 5 minutes or until onion is soft. Add rice; stir for 2 minutes
or until well coated in oil. Stir in 250ml (1 cup) of hot stock mixture until liquid is absorbed. Continue adding stock mixture, 250ml (1 cup) at a time, stirring frequently, until liquid is absorbed after each addition.
3 Stir in remaining butter and the parmesan until melted. Then serve immediately.