Ingredients

Steps

• Heat 40g of butter in a deep heavy-based pan and fry the onion until soft.
• Heat the stock in a separate saucepan and add the vermouth to the onions.
• Stir in the rice until shiny then gradually add stock one ladle at a time until absorbed.
• Remove from heat when rice is tender but sloppy and let stand covered for three minutes.
• Beat in the remaining 35g of butter and the cheese until the rice is slick and glossy.
• Season with salt and pepper and serve on hot plates with extra cheese.