ASDA part of the Wal-Mart family

• 1.75 litres chicken stock
• pinch of saffron
• 110g butter
• 1 large onion, finely chopped
• 400g risotto rice
• 150ml dry white wine
• 55g Parmesan, grated, plus extra for sprinkling

1 Pour the stock into a small pan, add the saffron strands and heat until piping hot.

2 Melt 85g of the butter in a large pan and gently fry the onion for 10 minutes until softened. Stir in the rice and cook for 2 to 3 minutes. Add the white wine, bring to the boil and cook at a rapid simmer until all of the wine is absorbed by the rice.

3 Reduce the heat and start adding the stock a little at a time, stirring constantly. Allow the stock to be absorbed before adding the next ladleful, and keep adding more of it until the rice is cooked - this will take about 20 to 30 minutes.

4 Remove the pan from the heat and stir in the remaining butter and cheese. Mix well until both have melted into a creamy consistency. Check the seasoning and sprinkle with extra Parmesan.

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