Melt 1 tablespoon butter in a wide pan over medium heat.

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

Add ½ cup of white wine or stock, stirring until mostly absorbed but the rice still looks wet.

For the next 14–16 minutes, add about ¾ cup 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 2 tablespoons of butter and the ½ cup of grated Parmesan.

Season with salt. Add pepper if you wish. Let stand for 1 minute and serve immediately.