Risotto base

250 g rice

half onion, diced

50 g parmesan

8 TB butter

1 L broth

salt

Heat broth.

Fry diced onion with 6 TB butter. Add the rice and mix well. Cook 1-2 minutes then add to the broth. Cook 15 minutes.

When almost done, add parmesan and the rest of the butter.