Ingredients:
1 tablespoon butter
1 medium sized diced onion
2 cups of white rice
4 cups chicken broth diluted in water

Directions:
Melt the butter in a pan, add the onion, and stir until the onion looks transulcent (clear). Add the rice next and stir for two minutes. In separate pan warm up the chicken broth diluted in water. Slowly pour the chicken broth on top of the rice. Use just enough to cover it (don't drown it). Cook on medium-low heat. Stir the rice until the water has been absorbed by it then repeat the previous step until the rice has cooked for about 12 minutes.

A variant to this basic risotto recipe would be to add 1/3 cup of
peas or fresh herbs during the last step after 6 minutes of cooking the rice.