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1
Heat the oven to 180 °C. In a heavy ovenproof sauté pan or cocotte, melt 30 g of butter over moderate heat. Add the finely diced onion and sweat for 5 minutes, stirring occasionally, until fully translucent. The onion must take no colour.
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2
Add the 250 g of rice and stir continuously for 2–3 minutes. This is the nacrer stage — the grains are done when their edges turn slightly translucent and the rice gives off a faint nutty scent. This sealing of the outer starch layer is where the dish lives or dies: under-toasted rice will burst and clump; correctly nacré rice will remain separate through all that follows.
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3
Pour in the 500 ml of hot chicken stock. Add the bouquet garni and salt. Raise the heat and bring to a full boil. Stir once only, then cover the pan tightly.
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4
Transfer the covered pan to the centre of the 180 °C oven. Cook for exactly 18 minutes. Do not uncover and do not stir at any point. The dish is ready when no steam escapes from under the lid and the kitchen carries a dry, faintly nutty aroma rather than the smell of wet starch.
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5
Remove the pan from the oven. Keep it covered and allow to rest undisturbed for 5 minutes. During this rest, residual steam finishes the top layer of grains and the rice firms slightly. The grains are ready when they feel dry and distinct if you press the lid gently and sense no further steam lifting it.
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6
Remove the bouquet garni. Add the 20 g of cold butter and fluff the rice with a fork — never a spoon, which compacts the grains. Each grain should be separate, dry, and fluffy. Taste for salt and serve immediately.