Heat the oven to 180 °C. Chop the onion finely. Bring the stock to the boil.

Ingredients

• 55 gOnions, raw
• 50 gButter, without salt
• 250 gRice, white, long-grain, regular, raw, unenriched
• 500 mlSoup, stock, beef, home-prepared
• 50 gButter, without salt

Method

1. Heat the oven to 180 °C. Chop the onion finely. Bring the stock to the boil.
2. Melt 50 g of butter in an ovenproof casserole and sweat the onion in it for 3–4 minutes until translucent. Add the unwashed rice and stir it over the heat for 2–3 minutes until every grain is coated in butter and translucent at the edges.
3. Pour in 500 ml of boiling stock, stir once, bring back to the boil and cover with a lid. Put it in the oven and cook at 180 °C for exactly 18 minutes without stirring.
4. As soon as the rice is done, transfer it to another dish so that it does not keep cooking on the hot base, and lightly fork in 50 g of butter cut into small pieces. Serve at once.