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Method :
Put the stock
in a pan and keep at simmering point. Heat the butter and oil in a
heavy-based pan. Add the onion and saffron. Cook, stirring, for 2-3
minutes. Add the rice and stir for 1-2 minutes, or until the rice is
well coated. Add 1/2 cup (125ml / 4 fl oz) of the stock and stir over
low heat until it is absorbed. Continue adding 1/2 cup of stock,
stirring constantly, until the rice is tender and all the stock is
absorbed (25-30 minutes). Stir in the Parmesan and parsley. Serve at
once.
Serves 4-6
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