Basic Risotto

• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup onions minced
• 2 cups arborio (short-grain) rice
• 6 cups chicken broth
• 4 teaspoons salt
• 2 dash black pepper
• 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Heat butter and oil in 14"X11"x2" dish or large casserole dish, uncovered at High for 2 minutes.
2. Add onions and stir to coat.
3. Cook, uncovered at high for 4 minutes.
4. Add rice and stir to coat.
5. Cook, uncovered for 4 minutes more.
6. Stir in broth (homemade is best; it has the best flavour).
7. Cook, uncovered for 12 minutes more.
8. Remove from oven.
9. Let stand uncovered for 5 minutes, to let rice absorb remaining liquid, stirring several times.
10. Stir in salt, pepper and Parmesan if desired.
11. **Arborio rice is the best rice for Risotto.
12. It is a short grained Italian rice; available in grocery stores in cities with large Italian populations, Italian food shops and gourmet food stores.
13. Using North American rice will not produce the right creamy texture.

butter, olive oil, onions, arborio, chicken broth, salt, black pepper, parmesan

Taken from recipeland.com/recipe/v/basic-risotto-4459 (may not work)