BRAISED RICE--RISOTTO FRENCH STYLE

Saute 1/4 cup of finely minced onion in 2 tablespoons of butter to soften. Stir in 1 cup of rice and cook, stirring with a wooden fork, for 2 to 3 minutes, until grains look milky. Stir in 2 tablespoons dry white French vermouth and 2 cups chicken stock, add 1 imported bay leaf, and bring to simmer. Season lightly. Stir once, lower heat, cover, and cook as for basic boiled rice.