For accompaniment
Creamy risotto with Parmesan
In a casserole, bring to a boil 625 ml (2 ½ cups) of chicken broth. Reduce heats at low heat and maintain the broth trembling. In a pan, heat 15 ml (1 tablespoon) of olive oil at medium heat. Cook 1 chopped onion or ½ package of sliced leeks for 3 to 4 minute. Add 250 ml (1 cup) of warm chicken broth and let simmer till complete absorption of liquid, while continuously stir. Repeat with the rest of the broth. Incorporate 125 ml (½ cup) of grated Parmesan and 30 ml (2 tablespoons) of butter.