Instructions
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1
Heat the stock until it reaches a simmer.
2
Set aside but keep it warm.
3
Heat 2 tablespoons olive oil in a saucepan over medium heat.
4
Add the onion and cook for , or until gently softened.
5
Add the garlic and cook briefly.
6
Stir in the rice and cook, stirring with a wooden spoon, for .
7
Pour in 1-1/2 cups of the hot stock.
8
Cook, stirring constantly with a wooden spoon, until almost all of the liquid has been absorbed.
9
Pour in the wine and sprinkle in the saffron.
10
Cook, stirring, until the liquid has been absorbed.
11
Add the remaining stock in half cup portions, stirring until each addition has been absorbed.
12
The mixture should be creamy and soft, .
13
Stir in the parsley and cheese.
14
Taste for seasoning and add salt and pepper to taste.
15
Makes 6 servings
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