Risotto

Ingredients

• 30 g onion, minced
• 30 g clarified butter
• 200 g short-grain rice
• 800 ml chicken stock
• Salt and pepper to taste

Procedure

1. Turn on the burner. Pour the clarified butter in the pan. Add the minced onion and sauté.
2. 
   
3. Add the rice and parch it, until well coated.
4. 
   
5. Add about 1/4 to 1/3 of the cooking liquid (chicken stock) to the parched rice. Stir constantly over medium heat until liquid is absorbed. Continue adding portions of the cooking liquid in this manner.
6. 
   
7. Stir constantly until the entire amount of liquid has been incorporated and the rice is fully cooked.
8. 
   
9. Serve immediately.