Risotto

Ingredients:

6 cups vegetable stock

1 T butter, unsalted

2 T extra-virgin olive oil

1 small onion, finely diced

3 cups Arborio rice

1/2 cup white wine

salt

pepper

1/4 cup parmesan cheese

Bring stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer. Melt the butter with the olive oil in a large, heavy saucepan over medium heat. Add the onion and cook, stirring constantly with a wooden spoon, until softened and translucent, about 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil. Then add the wine and stir until absorbed. Add 1 cup of the stock and stir until liquid is absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, about 15 to 20 minutes. You may have left over stock. Remove the risotto pan from heat and season with salt and pepper. Add 1/4 cup grated parmesan cheese. Serve piping hot, topped with meatballs.