Recipe - Parmesan Risotto

1 Small onion
2/3 cup Butter
1 Three fourths cup Rice
6 tablespoon Grated parmesan cheese
5 cup 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini