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Title Risotto With Parmesan Cheese 
Preparation time 40 minutes 
Ingredients 1 cup canned chicken broth mixed with 4 cups water
2 Tbsp finely chopped shallots or yellow onion
3 Tbsp butter
2 Tbsp vegetable oil
1 1/2 C raw Italian Arborio rice
1/2 heaping C freshly grated Parmesan cheese
Salt as needed 
Method Bring broth to a slow, steady simmer.
Put the shallots in a heavy-bottomed casserole with 2 Tbsp of butter and all of the oil.
Saute over medium high heat until translucent.
Add the rice and stir until it is well coated. Saute lightly and then add 1/2 cup of simmering broth. Stir frequently and add additional 1/2 cup(s) of the broth as the rice begins to dry out until all broth is used (approx 30 minutes).
When rice is about 5 minutes from being done, add the cheese and the remaining tablespoon of butter. Mix well. Taste and correct for salt. 
Nutritional information  
Credit The Classic Italian Cookbook - Marcella Hazan 
Posted by Tripper 
Posted on Monday 14 May 2012 - 14:26:19