How to make it

  • If you are making your stock with stock cubes, boil the kettle now. make the stock up with 2-3 cubes.
  • Add the olive oil to a heavy bottomed saucepan or large frying pan and saute the onion until soft.
  • Add the rice - stir it to coat it with the oil and keep going until it's transparent.
  • Add the hot stock, a ladleful at a time - the first one should sizzle and sing at you! Stir it in, add enough black pepper for your taste and simmer.
  • Each time the stock is absorbed, add another ladleful and simmer some more until all the stock is gone.
  • Keep an eye on your rice and stir frequently - after around 15 minutes it should be soft and creamy looking.
  • Stir in the parmesan, again, however much takes your fancy, cover and leave for 2 minutes.
  • Serve with fresh crusty bread.

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