4 c. chicken broth
1 1/2 c. Arborio rice
2 tbsp. butter
1 tbsp. olive oil
1/2 c. diced onion or shallot
1 c. grated pecorino or parmesan cheese
black pepper, to taste
2 tbsp. minced parsley
Bring broth to a boil and reduce heat to a simmer.
Heat one tbsp. of butter and oil in a separate pot. Add onions or shallots and cook over low heat for 4-5 minutes, until they are translucent.
Stir in rice and cook for 3-4 minutes, stirring frequently.
Slowly add one cup of broth to the rice and continue stirring, until broth is absorbed.
Repeat with additional broth, adding one cup at a time.
This should take about 15 minutes.
Remove from heat and stir in grated cheese and remaining butter.
Transfer to a bowl and sprinkle with parsley before serving.
