1. Heat the butter and oil in a shallow pan, add the onion and cook over a medium heat for about 5 minutes until softened. Add the rice and stir well, then pour in the wine. When it has bubbled up and almost absorbed, add a ladle-full of stock and the saffron threads (if using).

2. Stir the rice and continue to add the stock a little at a time, allowing the rice to absorb it before adding more. Continue until all the stock is used up and the rice is just tender, this will take about 20 minutes. Set aside to cool.

3. Meanwhile cut the cheese into 8 cubes, and heat the oven 200C/400F/gas mark 6.

4. Stir the parsley into the risotto then season if needed. Divide into 8 portions. Take each portion and using damp hands, mould each portion around a piece of chese, forming it into a cake shape. Coat each side with the melba toast crumbs and place on a greased baking tray. The cake can be chilled at this stage of preparation if wished.

5. Bake in the preheated oven for 20 minutes until crisp and golden.

6. Serve with a little crisp salad to garnish.