Title: Parmesan risotto
 Categories: Rice, Itailian
      Yield: 4 Servings
 
      1    Small onion
    2/3 c  Butter
  1 3/4 c  Rice
      6 tb Grated parmesan cheese
      5 c  Beef stock
           Olive oil
           Salt
 
   Thinly slice the onion and ut in a pan with 4 tablespoons butter and
  1 tablespoon oil; cook over low heat until soft but not brown, adding
  1 tablespoon stock, if necessary. Add the rice and fry for a minute,
  then add a ladleful of stock.  When this has been absorbed, add
  another and repeat process until 2 1/2 cups stock have been used.
  Stir in half the remaining butter and 2 tablespoons parmesan.
  Continue adding stock gradually. When rice is cooked, season with
  salt, add remaining butter and parmesan and serve.