| • | In a saucepan, heat the stock until it boils. Thereafter, lower the heat so that it remains hot.
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| • | In a heavy-bottomed saucepan, heal the oil and add a tablespoon of butter to it. As the butter melts, add onion and sauté until it turns golden yellow.
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| • | Now, add rice to the mixture and stir it so that each of the grain gets coated with oil and butter. Sauté the rice for about 2 to 3 minutes.
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| • | Add wine and cook it until the liquid is fully absorbed.
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| • | Now, add a serving spoon of hot chicken stock to the rice and stir until the liquid is fully absorbed.
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| • | When the rice is almost dry, add another spoon of stock.
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| • | Repeat the process, but continue to stir, else the mixture might get scorched.
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| • | As the rice cooks, it would release its natural starches, thereby making the mixture creamy in consistency.
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| • | In case you run out of stock, use hot water. Cook until the grains are tender but still firm to the bite, without being crunchy.
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| • | Now, all you need to do is add the remaining 2 tbsp butter, parmesan cheese and the parsley, and season to taste with Rock salt. |
