Ristorante Spinacorona's Risotto Barolo

• 3 tablespoons olive oil
• 1 tablespoon butter
• 12 onion, NOT chopped
• 1 12 cups arborio rice
• 12 cup barolo wine
• chicken stock

1. Put the olive oil and butter in a heated pot.
2. Add the half of the onion to the pot and heat.
3. When the onion starts to turn gold/brown around the edges, remove it from the pot and throw it out.
4. Add the rice to the pot.
5. Stir for 2 to 3 minutes to toast the rice.
6. Add the wine and simmer until the wine evaporates.
7. Add warm chicken or vegetable stock in 1/4 cup portions until the rice is tender, about 20 minutes.
8. Finish with a splash of the wine and serve immediately.

olive oil, butter, onion, arborio rice, barolo wine, chicken

Taken from www.food.com/recipe/ristorante-spinacoronas-risotto-barolo-356442 (may not work)