This is a recipe that will need all your attention and focus when cooking, so make sure to measure out and prepare all the ingredients in advance!
Finely chop the onion and grate the parmesan!
Place 1.2 litres of water into a pan and bring it to the boil!
Take another pan and place half of the butter into it! Melt it over a high heat!
Crumble the stock cubes into the boiling water and bring it to a simmer! Make sure the two pans are next to each other!
Once the butter has melted, add the onion and sweat them out until it softens and becomes slightly translucent!
Add the rice and stir it with a heat-resistant spatula until it has been coated thoroughly in the butter! This should take about two minutes!
Then, take a soup ladle of the chicken stock and pour it into the rice! Continue to cook and stir the rice until all the liquid that you put in has been absorbed! This should take about 3 minutes!
Repeat step 8 until the rice has swollen and is nearly tender! You might not need to use all the stock! The rice should not be soft, but it shouldn't be chalky either! Taste it to see and if it is undercooked it will leave a gritty, chalky residue in your mouth! Give it a little longer if it needs to! This whole process usually takes about 20 minutes!
Melt the other half of the butter, then take the pan of rice off the heat and add the rest of the melted butter to the rice along with half of the grated parmesan! Stir them in, along with a little salt and pepper to taste! Pop a lid on top of the pan and leave it to rest and swell a little bit more for about 3 minutes!
When you serve it, sprinkle over the rest of the parmesan! And enjoy!
