Ingredients:
●2 cups and a third of the chicken broth
●Quarter cup of butter
●Half an onion, chopped
●A cup of rice
●Half a cup of cream cooking
●cup grated Parmesan cheese
●salt and pepper as needed
●Minced parsley for garnish.
Mehod
Heat the water with the broth over medium heat to a boil, reduce the heat and leave it on the fire.
Melt 2 tablespoons of butter in a saucepan over medium heat, add the onions and stir until tender.
Add the rice and stir for two minutes, then add a third of a cup of broth and water mixture, and stir until absorbed.
Raise the temperature of the fire and add another cup of broth, then put the pot on the fire without covering it until all the liquids are absorbed.
Repeat this step by adding a cup of broth each time and waiting for it to be absorbed until the broth is finished.
Leave it on fire for 25 minutes until it becomes a creamy texture.
Add the cream, cheese, salt and pepper and the rest of the butter, stir for two minutes.
Garnish with parsley and feet.
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