Pre heat the oven to 220C and on parchment paper create little circles with the parmesan cheese using a mould or spoon 2–3-inch diameter and add a little diced chilli and bake in oven for 5-6 minutes until golden brown. Remove and allow to cool for 10 minutes before removing.

Add your box of Four Cheese My Risotto Perfetto to a pan with 450ml of cold water, bring to the boil and simmer for 10 minutes and remove from heat. Stir in your Gruyere cheese and finish with a knob of butter and sprinkle of parmesan.