Boil water in a pot and dissolve the bouillon cube. Keep the soup hot.
Heat the olive oil in a heavy pot. Add and stir-fry the onion with curry powder. Once the onion is tender, add the rice and fry until the rice is coated with oil and the surface of the rice becomes transparent.
Add the hot soup made in step [1] about 100 ml at a time. Once the rice absorbs the liquid (small holes appear on the surface), add hot soup [1] again. Lightly shake the pot to mix the rice (do not stir to mix as it will cause the rice to get sticky) and put it over low heat for about 20 minutes to cook the rice.
Add cheese to finish the risotto and turn off the heat. Lightly mix the rice to melt the cheese and add salt and pepper to flavor.
Serve on a plate and shake some coarsely ground black pepper on top.
