broth, as you prefer, for 10 minutes once the broth starts boiling.
once cooked, peel it and beat the flesh to a pulp, by a fork or a mixer.
by a sharp knife slice up the onion - very thin slices - and let it brown in a knob of butter and a spoonful of olive oil. if you don’t want butter you can replace it with two spoons of olive oil.
once the onion is golden brown, add the rice and stir.
wait about a minute and let it toast, stirring once in a while.
pour in half a glass of white wine, stir and let it evaporate completely.
add a dipper of boiling broth 