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Basic Risotto

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BASIC RISOTTO
 Categories: Rice
      Yield: 6 Servings
 
      4 tb Butter
      4 tb Olive oil
      1 c  Onion; yellow minced
      2 c  Rice;Arborio
      6 c  Chicken broth;homemade pref
      4 ts Salt
      2 ds Pepper
           Parmesan cheese
           -freshly grated
 
  Heat butter and oil in 14"X11"x2" dish or large casserole dish,
  uncovered at High for 2 minutes. Add onions and stir to coat. Cook,
  uncovered at high for 4 minutes. Add rice and stir to coat. Cook,
  uncovered for 4 minutes more. Stir in broth (homemade is best; it has
  the best flavour). Cook, uncovered for 12 minutes more. Remove from
  oven. Let stand uncovered for 5 minutes, to let rice absorb remaining
  liquid, stirring several times. Stir in salt, pepper and Parmesan if
  desired.
  
  **Arborio rice is the best rice for Risotto. It is a short grained
  Italian rice; available in grocery stores in cities with large
  Italian populations, Italian food shops and gourmet food stores.
  Using North American rice will not produce the right creamy texture.
 
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