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