Peel the onions or shallots and dice them very finely. Now heat a little butter plus 1 or 2 drops of oil in the saucepan in which the rice will also be prepared later - the oil so that the butter does not turn brown. Now add the onion or shallot cubes and fry until translucent. When you are ready, turn the heat to full strength and brown the onion. Once the onion or shallot cubes have reached the desired browning level, add a lot of butter (I usually take almost half a pound, but then I cook more than 1 coffee cup of rice). So - here with a coffee cup of rice, cut off the corner of a butter block (250 g) with a tablespoon and put it in the pot. Leave the heat at full strength. Let the butter liquefy. Then add the rice and stir well so that the grains can soak up the butter. The rice grains are also seared a bit, which is intended. Always stir and turn, the rice then feels somehow strange when stirring (how rough or crispy, try it, you can feel it). Overall, I turn the rice for maybe 1 to 3 minutes, depending on the amount of rice. And then, the heat is still there, pour the water into the pot, it has to really sizzle and steam. Now stir diligently and try to scrape off the brown roasted substances that have burnt themselves on the bottom of the pot (but this is not a must). Now, depending on the amount of rice and taste, add part of the meat broth and the fat broth to the water with the rice. I only need salt very little or not at all (that is also a matter of taste). Now turn the heat down to minimum power. Now set the clock: Cover and simmer for 20 minutes on the lowest heat. I almost always have a bit of water left after the 20 minutes, so I try the rice - if it is still too bite or firm, let it simmer for a few more minutes and then check again. But I still only enter 20 minutes of cooking time in the kitchen clock, because once the rice has been overcooked, it is only mud and cannot be saved. Then I prefer to look into the pot every 3-5 minutes (after the first 20 minutes). Because that`s how I get the rice to the point, soft with a little bit of a bite. So and now, my family and I think so too, you have such delicious rice that sometimes tastes really good and delicious without anything. Oh, so that I don`t forget - I don`t take water from the tap, but bought non-carbonated spring water. Note: When specifying the portion or person, it always depends on whether the rice is served as a side dish or as a main course. Just give it a try, I have now given the recipe and the ingredients for a portion of rice.
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