Instructions: 1. Heat olive oil and butter in a Dutch oven over medium heat. Add onion; cook, stirring constantly, 2 to 3 minutes. Add rice, stirring to coat well. Stir in wine and cook until wine is absorbed. Stir in tomatoes; cook, stirring constantly 2 minutes. Reduce heat to medium low.

2. Add about 1 cup hot chicken broth; cook, stirring constantly, until liquid is absorbed. Repeat procedure using remaining chicken broth, 1 cup at a time, stirring constantly, allowing liquid to be absorbed after each addition. (This process will take about an hour.)

3. Stir gremolata into rice mixture.

Gremolata:
6 cloves garlic, minced 1/2 cup finely chopped fresh flat-leaf parsley 1/4 cup grated lemon rind

Combine all ingredients in a small bowl.

Yield: 1/3 cup

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