Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter
4 tb Olive oil
1 c Onion; yellow minced
2 c Rice;Arborio
6 c Chicken broth;homemade pref
4 ts 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.

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