Categories: Rice 
      Yield: 6 servings 
  
      4 T  Butter 
      4 T  Olive oil 
      1 c  Onion; yellow minced 
      2 c  Rice;Arborio 
      6 c  Chicken broth;homemade pref 
      4 t  Salt 
      2 ds Pepper 
           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.