Step 1

1 Bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto

Step 2

2 Put 1 tablespoon of butter, the vegetable oil and the chopped onion in a broad, sturdy pot and turn on the heat to medium-high

Step 3

3 Cook and stir the onion until it becomes translucent, about 8 minutes, then add the rice

Step 4

4 Stir quickly and thoroughly until the grains are coated well

Step 5

5 Add 1/2 cup of the simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir until all the liquid is gone

Step 6

6 You must never stop stirring, and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it

Step 7

7 When there is no more liquid in the pot, add another 1/2 cup, continuing always to stir in the manner described above

Step 8

8 Maintain heat at a lively pace

Step 9

9 Begin to taste the rice after 20 minutes of cooking

Step 10

10 It is done when it is tender, but firm to the bite

Step 11

11 As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny

Step 12

12 When the rice is about 1 or 2 minutes away from being fully cooked, add the grated Parmesan and the remaining butter

Step 13

13 Stir constantly to melt the cheese and wrap it around the grains

Step 14

14 Off heat, taste and correct for salt, stirring after adding salt