Step 1

Begin by heating your stock and keeping it warm.

Step 2

Add butter and oil to a large skillet over medium heat (I actually use a wok for risotto!).

Step 3

Add the onions and cook until just tender, then add the garlic. Cook 1 minute longer.

Step 4

Add the rice and toss to coat, (making sure oil gets onto every grain of rice if you can).

Step 5

Add the wine and stir until it is absorbed.

Step 6

Add 1 ladle full of the stock and stir until it absorbs.

Step 7

Repeat this until you have used almost all of the stock - it should take about 17-25 minutes.

Step 8

When you add the last ladle of stock, also add the parsley, but only let the stock absorb halfway and then add your cheese.

Step 9

Let it absorb until it is creamy and thick, but not soupy.

Step 10

Serve, adding extra parmesan if desired.