Serves 4
Preparation time 5 min
Cooking time 20 min

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Ingredients

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Method

1. In a large heavy saucepan heat the oil and cook onion and garlic until softened but not coloured
2. Add rice and stir until it 'crackles', approx 1-2 minutes
3. Add the wine and about half a cup of stock at a time, stirring constantly and adding more when teh liquid has absorbed
4. Continue until rice is tender and all stock has been absorbed
5. It should be a creamy consistency, neither dry nor 'soupy'
6. Remove from heat and stir in cheese

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