Melt the butter in a casserole, add the finely chopped onion and sweat for 2–3 minutes. Add the rice and toss for a minute or two until the grains change colour. Season with salt and freshly ground pepper, add the chicken stock, cover and bring to the boil. Simmer either on top of the stove or in the oven for approximately 10 minutes, or until the rice is just cooked and all the water is absorbed.
© 2001 Darina Allen. All rights reserved.