|Onion||1 Medium, finely chopped|
|White grain rice||1 Cup (16 tbs) (Short/Medium)|
|Regular chicken broth/Beef broth||1 3⁄4 Cup (28 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Melt butter in an 10- to 12-inch frying pan over medium heat.
Add onion and cook, stirring, until onion is translucent (about 5 minutes).
Add rice and stir until opaque (about 2 minutes).
Add broth and water (use 1 1/4 cups water for short-grain rice, 1 1/2 cups water for medium-grain rice).
Increase heat to high and bring to a boil.
Reduce heat and boil very gently, uncovered, just until rice is tender to bite (20 to 25 minutes); stir occasionally at first, then more frequently as liquid is almost absorbed.
Add more broth or water, 1/4 cup at a time, if needed to prevent sticking.