Risotto

Directions

1. add olive oil and butter to a saucepan set over med heat. add the onion salt and pepper and cook until softened about 2 min.
2. Add rice to pan and stir until each grain is covered with oil
3. In a smaller saucepan or micro heat the milk with the broth until warm but not boiling
4. add 1/3 cup of hot liquid to the rice, stir and simmer until its absorbed about 3 min. keep repeating until all liquid has been absorbed about 30 min. stir constantly
5. remove from heat and add cheese and a tbsp butter before serving