1 litre quality chicken stock (i get mine from the market)
600ml white wine
240g grated cheese (Parmigiano)
40g cornflour mix this with grated cheese
40g cream cheese
Knob of butter
First reduce your chicken stock to 400ml in a small pot (if you do it in a large pot you’ll be cleaning burnt stock off the sides for weeks).Cut the hard side of the cheese and put into chicken stock. In a separate, even smaller pot, reduce the white wine to 60ml.make sure it is still warm when you continue to the next step
Add the reduced wine to the reduced stock. Mix the grated cheese and cornflour then stir into pot turn off heat keep stirring till melted , then when that was melted I added the cream cheese, . Finally stir in the knob of butter