Heat the stock in a large pot until hot, then reduce to a low heat to keep warm.

In a wide pan over medium heat, melt 1 tablespoon of butter.

Add the contents of your jar and stir for 2–3 minutes until the rice is lightly toasted and translucent at the edges.

Add a cup of white wine or stock, stirring until mostly absorbed but the rice still looks wet.

For the next 14–16 minutes, add a ladleful of stock at a time, waiting until each addition is mostly absorbed before adding the next. Stir frequently and maintain a gentle simmer. Never let the rice dry out completely.

Test a grain: it should be tender with a slight firm bite in the center—al dente. The mixture should be creamy and flow slowly when you tilt the pan.

Remove from the heat. Stir in the remaining butter and grated Parmesan.

Season with salt. Give it another stir. Dish up. Garnish with Parmesan and black pepper if you wish. Serve immediately.