Lebanese Risotto

1 tablespoon olive oil
1 small onion, chopped
2 tablespoons egg noodles, chopped
1 cup Arborio rice
2 cups water

1. Heat oil in a skillet over medium-high heat. Add onion and fry until a deep brown.
2. Add egg noodles to the skillet and fry until golden brown, being careful not to burn.
3. Stir in the rice and water and bring to a boil. Reduce heat to a simmer and cook until tender.

Makes 4 servings