Instructions: Heat oil and 1 tablespoon butter in a medium, heavy saucepan over low heat. Add onion; cook, stirring occasionally, until softened and golden, about 7 minutes. Add rice; stir to coat and cook 1 minute.

Add 1/2 cup chicken broth; stir until liquid has been absorbed. Continue adding chicken broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next 1/2 cup, and until there is only 1 cup broth remaining.

Add the remaining broth, 1/3 cup at a time, stirring and cooking as above, until rice is just cooked through; rice will have a slight "bite," but there will be no starchy center. The entire cooking time will be about 30 minutes.

Stir in Parmesan cheese and remaining tablespoon butter. Serve immediately.

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