Risotto - cooking recipe

Ingredients

2 1/2 cans chicken broth
2 1/2 cans water
1/4 c. olive oil
1 small onion, chopped fine
1 1/2 c. Arborio rice (must be short grain Italian)
1/2 c. freshly grated Parmesan cheese
1 Tbsp. butter

Preparation

Mix broth and water. Place in pan and simmer on a back burner. Heat oil in large saucepan; add onion and cook until soft.
Add rice, stirring, and cook 2 to 3 minutes.
Add 1/2 cup broth, cook and stir until rice absorbs water.
Continue to add broth 1/2 cup at a time as previous amount is absorbed, stirring constantly. The entire process takes 25 to 30 minutes.
Rice should be creamy on outside and slightly chewy inside.
Stir in cheese and butter before serving.