Risotto in Piedmont

80 g Rice

30 g onion

20 g butter

15 g grated cheese

100 g broth

saffron, pepper, salt

Chopped onions lightly fried in butter, add the rice and fry up until the cereal is saturated with butter. Pour parts broth (broth volume should be two times higher than rice), added saffron, salt, pepper, and stir stew, uncovered. Rice should be slightly tenderized. Before serving administered grated cheese and butter, if desired - ham or truffles.