Chambéry Risotto

• ½ cup butter
• 3 onions, chopped superfine
• 1½ cups uncooked r

Heat the butter well; add the onions and cook 5 minutes. Add the rice and mix well, stirring until the grains turn deep white. Add the dry vermouth and let the rice absorb it. Add the bacon.

Add the broth until it has been absorbed 1 cup at a time. When the rice is done, fluff it with a fork and add the cheese, mixing well with a fork. Correct the final seasoning. Serve immediately on h