Ingredients

1 Cup uncooked Risotto Rice
2 Tbsp. Olive Oil
2 Tbsp. Butter
1/2 Cup chopped onion
3 Cups Chicken Broth
Salt and Pepper

Method

1) Saute onion in oil and butter for 3 minutes
2) Add Rice, stirring for about 2 minutes
3) Stir in 1/2 Cup broth. Continue cooking and stirring until liquid is absorbed.
4) Gradually stir in another 1/2 Cup broth, cooking and stirring until liquid is absorbed. Follow this process until the rice is perfect - you may need less or more stock.
5) Serves 4
6) Serve to greedy children


Note: There are many different kinds of Risotto to make depending on what you add (vegetables, meats, different stocks, etc). The picture above is a red-wine and mushroom risotto with some parsley. I also find that before I add the stock it is a good idea to cook in 2-3 shots of dry white wine, or vermouth. This gives the risotto a great flavor. Get creative - the red wine risotto uses about 3/4 of a bottle of wine, in addtion to about 1 Cup of broth...with about 8 oz of mushrooms.