Risotto alla Parmigiano

Ingredients :
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 pound Arborio rice
6 cups warm chicken stock
2 tablespoons butter
100g grated Parmesan(or Parmigiano Reggiano) cheese.

Method :
Heat the butter and oil in a large saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated.
Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry.
Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but should still be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmesan cheese (hold some of the cheese back for sprinkling on top of the risotto when serving).
Add salt to taste, and serve immediately.

recipe risotto parmigiano Italian parmesan