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
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
The rice should be very moist and creamy, but not
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.