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Recipe for Risotto Milanese, San Marco
1/3 cup chopped onions
3 tbs butter or margarine
1 cup Uncle Ben’s Converted Rice
1 bay leaf
2 3/4 cups chicken stock or bouillon
2 tbs Parmesan cheese
Saute onions in 1 tbs butter or margarine until limp, but not brown. Add rice, bay leaf, saffron and stock or bouillon. Bring to boil. Cover, simmer for 20 minutes. Stir in cheese and 2 tbs butter. Cook an additional 5 minutes.