Fry the onions in the butter and oil until translucent.
Add the rice, and stir until it has absorbed the butter and oil and looks glossy.
Add the apple cider and mustard, and stir until the liquid has been absorbed.
Add the stock, ladle by ladle, stirring all the while, until the rice is cooked al dente, and the liquid is absorbed.
Stir in the cubed cheddar cheese, keep stirring until the cheese has melted.
Serve immediately, sprinkled with freshly chopped parsley.
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