½ Spanish onion
3-4 tablespoons butter
½ lb diced cooked chicken (or other meat)
¾ lb Italian rice (thick-grained)
1½ - 2 pints hot, rich, chicken stock
Salt and freshly ground pepper
Freshly-grated Parmesan
Butter
Place chopped onion in a deep saucepan or casserole with the butter. Cook slowly for 2-4 minutes taking care the onion does not become too brown. Add the rice and cook over medium heat, stirring constantly with a wooden spoon. After a minute or so stir in a cup of the hot stock. Continue cooking, adding stock as needed and stirring from time to time, until rice is cooked (15-18 minutes). Correct seasoning. By this time all the stock in the pan should have been absorbed by the rice, leaving the rice tender and moist.
Five minutes before serving, stir in the diced chicken previously heated in a little stock. Serve with additional butter and grated Parmesan. Serves 4-6.
Great Dishes of the World