Risotto A La Norton
|Butter||1⁄2 Cup (8 tbs)|
|White onions||2 Small, finely chopped|
|Raw rice||1 Cup (16 tbs) (Preferably The Persian Type Available In Foreign Markets)|
|Chicken bouillon||3 Cup (48 tbs)|
|Ground black pepper||To Taste|
1. Melt the butter in a large skillet, add the onions and cook until the onions are transparent.
2. Add the rice and a small amount of the bouillon. Cook, stirring constantly, until the rice is tender but not mushy, adding bouillon as it is absorbed.
3. Add the saffron and salt and pepper to taste and serve immediately, garnished with truffle slices.