Risotto

Directions

1. 1
   In a heavy saucepan over medium heat, melt the butter into the olive oil. Add the onion and cook until translucent.
2. 2
   Add the rice, stirring to coat it with the oil until the rice is hot, pearly white but not brown, about four minutes.
3. 3
   Stir in the wine and let it reduce by half, about two minutes.
4. 4
   Add one ladle of warm stock, about 1/2 cup, and stir until incorporated into the rice. Continue this process for about 20 minutes, then taste a grain of rice. It should have a slight resistance when chewed. If it seems too hard, add 1/4 cup more broth and continue cooking for another few minutes until broth has been absorbed and test the rice again.
5. 5
   Remove pot from heat and let it sit about two minutes. Stir in the cheese and butter, adding salt and pepper to taste.