Piemontaise Risotto

• 1 heaped cup (9 oz./250 g) rice, preferably round grain
• 1

Wash the rice and drain it well. Chop the onion very finely. Melt the butter in a pan and fry the onion very gently until it is translucent and barely begins to color. When it is completely softened, add the rice.

Stir the rice and onion, leaving the pan over very low heat. When you see that the grains of rice have absorbed the butter, pour in an amount of broth or stock equal to twice