Ingredients
Instructions
- Place 3 oz butter in an ovenproof pan; add onion.
- Cook gently without colour, 2-3 minutes, and then add the rice.
- Cook gently without colour, 2-3 minutes.
- Add the hot stock should be about twice the amount of liquid to rice. Stir well and season.
- Cover with a lid or buttered greaseproof paper.
- Place in a hot oven 230-250°C approx 20 minutes or until rice is tender.
- When cooked carefully mix in the remaining butter with a fork.
- For variations try mixing in some fried mushroom slices and toasted pine nuts and parsley, or peas and diced peppers or ham, or add some grated cheese just before serving.