2 tablespoons unsalted butter

1 tablespoon olive oil

1/2 cup finely chopped onion

2 cups Arborio rice

1/2 cup dry white wine

4 cups chicken broth, preferably homemade, heated

1/3 cup freshly grated Italian Parmesan cheese

Salt

Freshly ground black pepper

Combine 1 tablespoon of the butter with the oil in a heavy 4-quart pot over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Stir in the rice to coat the grains with the fat and onion mixture, and cook exactly 1 minute longer.

Add the wine and cook, stirring, until it is almost completely absorbed by the rice. Add 2 cups of the broth, stir to combine, reduce the heat to low and cook, uncovered, exactly 7 minutes. Add the remaining 2 cups of broth, without stirring, and cook exactly 7 minutes longer.

Turn the heat to medium high, add the remaining tablespoon of butter and the cheese, and stir well to combine with the rice. Season with salt and pepper to taste. Serve immediately. Serves 4 to 6.