Recipe

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• 1 oz butter
• 1/2 oz vegetable oil
• 1/2 oz onion, chopped fine
• 2 lb italian arborio rice
• 3/4 qt chicken stock hot
• 1 1/2 oz parmesan cheese, grated
• to taste --- salt

• 1 Heat 1 oz butter and the oil a large, straight-sided sauté pan.
• 2 Add the onion and sauté until soft.
• 3 Do not brown.
• 4 Add the rice and sauté until well coated with the fat.
• 5 Using a 6-oz ladle, add one ladle of stock of the rice.
• 6 Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
• 7 Add another ladle of stock and repeat procedure.
• 8 Do not add more than one ladleful of stock at a time.
• 9 Stop adding stock when the rice is tender but still firm.
• 10 It should be very moist and creamy, but not runny.
• 11 The cooking should take about 30 minutes.
• 12 Remove from the heat and stir in 3 oz raw butter and the parmesan cheese.
• 13 Salt to taste.