Risotto

• 1 tablespoon butter
• 3 tablespoons olive oil
• 1 onion small, chopped
• 2 cups arborio rice
• 1/2 cup white wine
• 6 cups chicken stock to 8, heated
• 1/4 cup cheese grated Parmesean
• 1 tablespoon butter to finish
• salt
• pepper

1. In a heavy saucepan over medium heat, melt the butter into the olive oil. Add the onion and cook until translucent.
2. Add the rice, stirring to coat it with the oil until the rice is hot, pearly white but not brown, about four minutes.
3. Stir in the wine and let it reduce by half, about two minutes.
4. Add one ladle of warm stock, about 1/2 cup, and stir until incorporated into the rice. Continue this process for about 20 minutes, then taste a grain of rice. It should have a slight resistance when chewed. If it seems too hard, add 1/4 cup more broth and continue cooking for another few minutes until broth has been absorbed and test the rice again.
5. Remove pot from heat and let it sit about two minutes. Stir in the cheese and butter, adding salt and pepper to taste.

butter, olive oil, onion, arborio rice, white wine, chicken stock, parmesean, butter, salt, pepper

Taken from www.yummly.com/recipe/Risotto-1668554 (may not work)