Anononymous 7-30-05

2 tablespoons unsalted butter

2 tablespoons olive oil

1 medium onion, finely chopped

1 pound Arborio rice

6 cups chicken stock, hot

2 tablespoons butter

3 ounces Parmagiano Reggiano cheese, coarsely grated

Heat the butter and oil in a large, straight-sided saute pan or

saucepan. Add the onion, and saute until soft, without

browning. Add the rice, and saute for 2 minutes until the rice is

well-coated. Ladle 1/2 cup of stock into the rice, stirring

constantly, until all the liquid is absorbed and the rice is almost

dry. Add more stock, 1/2 cup at a time, until it\\\'s all absorbed by

the rice and the rice is al dente. The rice should be very moist and

creamy, but not runny; the rice should be firm but tender, not

crunchy. Remove from heat, and stir in the raw butter and the

Parmagiano cheese. Salt to taste, and serve immediately.