FRIJE

Instructions

• 1.   In a heavy-bottomed saucepan, or even better, a sauté pan, sauté the minced onion in 30 g of butter. As soon as it starts to barely color, add the rice and mix once. It should absorb, toast, and become translucent.
• 2.   Then add the hot broth, one ladle at a time, waiting for each to be absorbed, while stirring regularly (these details and this gesture will gradually release the starch from the rice and make it creamy).
• 3.   Cook for about twenty minutes (depending on the brands and types of rice, it's better to taste), until the rice is tender but still slightly firm at the core (not al dente, nor too hard).
• 4.   Season with salt and pepper, turn off the heat, and add the remaining butter and parmesan. Mix and let it rest for a minute, then serve hot and creamy.

Nutritional information *