Yield: 4 servings
Measure | Ingredient |
---|---|
1 | Small onion |
⅔ cup | Butter |
1¾ cup | Rice |
6 tablespoons | Grated parmesan cheese |
5 cups | Beef stock |
Olive oil | |
Salt |
Thinly slice the onion and ut in a pan with 4 tablespoons butter and 1 tablespoon oil; cook over low heat until soft but not brown, adding 1 tablespoon stock, if necessary. Add the rice and fry for a minute, then add a ladleful of stock. When this has been absorbed, add another and repeat process until 2½ cups stock have been used.
Stir in half the remaining butter and 2 tablespoons parmesan.
Continue adding stock gradually. When rice is cooked, season with salt, add remaining butter and parmesan and serve.