Method

• 1.
  Heat oil in a large deep frypan over low heat. Add garlic and rosemary and cook for 2-3 minutes until golden but not burnt. Remove using a slotted spoon, and set aside.
• 2.
  Increase heat to medium and add half the butter to the pan. Add onion, season well and cook for 18-20 minutes or until onion is very soft but not coloured.
• 3.
  Add rice and stir to coat well, then add wine and cook for 8-10 minutes until completely absorbed. Stir in the hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick (18-20 minutes). Remove from heat when you add the last cup of stock and stir through the parmesan and remaining butter. Stand, covered, for 5 minutes to steam. Season to taste.
• 4.
  Divide between bowls and top with a dollop of mascarpone and the crisp garlic and rosemary. Serve with extra parmesan.