First begin by melting 2 Tbsp. of the butter and all of the oil in a heavy saucepan. Then sauté the onion until it becomes clear. Do not let it brown.

Using medium heat, add the rice and stirring constantly, sauté it for 1 min. until it is completely coated with the oil and butter mixture.

Using a ladle, start adding in the simmering stock, ½ to ¾ cup at a time. Stir constantly until the stock is absorbed and then add more.

Continue the cycle until the rice is soft but still “al dente” Normally about 20 minutes, maybe more depending on the rice and temperature.

Now, turn off the heat, add the rest of the butter, the Parmesan cheese and then salt and pepper to taste. Mix thoroughly.

Serve in individual shallow bowls and serve immediately. Risotto should not sit around until the other food is ready. Serve it as soon as it is finished. You may add additional cheese at the table.