Rizotto à la Piémontaise (Piedmontese Risotto)

Ingredients

• 1 medium onion
• butter
• 250 grammes Piedmont rice
• Consommé
• a point of saffron
• fresh butter
• grated Parmesan
• white truffles cut into shavings (optional)
• ham cut into dice (optional)

Instructions

1. Sauté a medium onion in butter.
2. Add 250 grammes of Piedmont rice, keep it at the corner of the fire and stir until it is well impregnated with the butter.
3. Moisten with twice the height of the rice in Consommé, adding it in 7 or 8 goes as each is absorbed and stirring with a wooden spoon.
4. Add a point of saffron with the moistening.
5. Cook covered, until the rice is creamy.
6. Finish with a few pieces of fresh butter and grated Parmesan.
7. Optionally complete with white truffles cut into shavings, or with ham cut into dice.