Instructions: 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.

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