In sauté pan melt butter, add onion and cook for 1 minute.
Add rice and linguini fini and sauté, stirring constantly 5-10 minutes until vermicelli is golden brown.
Meanwhile, in sauce pan heat broth with salt and pepper.
When vermicelli/rice mix is browned, let cool slightly (or it will splatter when you add it to stock), then add to boiling stock.
Cover pan tightly and cook 20 minutes.
Let sit 10 minutes covered, add parsley then stir to fluff.
Place rice in 2" hotel pan to cool in walk in .
When cool, place in a clean container. Label, date, initial and refrigerate.