YIELD: 1 1/2 cups 2 tsps. olive oil 1⁄2 cup yellow onion, chopped 1/3 cup rice (preferably medium- or short-grain) 2 cups or more rich chicken or vegetable stock, defatted 1 cup dry white wine salt and freshly ground white pepper In a saucepan, heat the oil, then add the onions and saute over moderate heat until soft but not browned. Add the rice and saute two minutes longer, stirring regularly. Add 2/3 cup of stock and the wine, cover and simmer until the liquid is mostly absorbed and the ...

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