Risotto

• 4 Tbsp. olive oil
• 6 Tbsp. butter
• 1 large onion, finely chopped
• 1 large clove garlic, minced
• 2 c. short grain rice
• 1/8 tsp. saffron (optional)
• 4 (14 1/2 oz.) cans chicken broth
• 1 c. grated Parmesan cheese

1. Place olive oil and 4 tablespoons of the butter in a heavy 3- quart pan over medium heat.
2. When butter is melted, add onion and cook, stirring, until soft and golden.
3. Add garlic and rice and stir until rice looks milky and opaque, about 3 minutes.
4. Stir in saffron and mix in broth.
5. Cook, uncovered, stirring occasionally, until mixture comes to a boil.
6. Adjust heat so rice boils gently, then cook uncovered until rice is al dente and most of the liquid is absorbed, 20 to 25 minutes.
7. Toward end of cooking time, stir occasionally to prevent sticking.
8. Turn off heat and stir in cheese and the remaining 2 tablespoons butter.

olive oil, butter, onion, clove garlic, short grain rice, saffron, chicken broth, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999353 (may not work)