• 2 tbsp. olive oil
• 3 tbsp. butter
• 1 sm. onion, chopped
• 1 1/2 c. rice (pref. Arboria brand risotto)
• 5 cups bouillion (I use chicken)
• 1/4 to 1/2 c. grated parmesan cheese

Saute oil, 2 tbsp. butter, and onion in frying pan. Add rice, stir until rice is coated with oil, then add bouillion 1/2 cup at a time, constantly stirring the rice. Rice should be cooked after 30 minutes. Once rice is done, add 1 tbsp. butter and parmesan. Serve hot.