Rissoto Milanese


1 small onion minced
2 cups long grain rice
4 cups chicken broth
1/2 cup butter
1 cup grated cheddar cheese
salt and pepper to taste


1. Heat the butter in a pan and saute the onion until it becomes soft.
2. Add the rice and cook for 1 to 2 minutes. Stir continously.
3. Pour in the chicken broth. Allow to boil for 20 minutes in low fire until the rice softens.
4. Season with salt and pepper. Add the remaining butter. Stir.
5. When serving in individual bowls, top with grated Cheddar cheese.