risotto, 1 cup 1 quart chicken stock half an onion, diced fresh grated parmesan, 1/2 cup olive oil, 1 TB butter, 1TB
After 18 minutes before you add the cheese, you can add a grated carrot and grated zucchine. Add stock, stir and put cover back on for 3 minutes. Then stir in cheese.
Heat stock to just a simmer. Cover and put on low. Heat oil and butter. Add onion and saute til translucent. Add 1 cup of risotto and stir for 4 min. Add wine and stir til almost absorbed. Add 1/2 cup of hot stock and keep stirring til almost absorbed. Add 2 1/2 cups stock stir and cover over a med. low heat. Set timer for 18 minutes. Every 6 minutes, stir. After 18 minutes check to see how the stock has been absorbed. If it needs more, add the rest. If you still have some add 1/4 cup more and stir in the cheese. Let stand a few minutes.