- olive oil, for cooking
- 100 g (4 oz) butter
- 1 onio
- Heat the olive oil and half the butter in a large shallow pan or deep frying pan. Add the onion and lightly fry, without colouring, for 6-8 minutes until softened.
- Add the rice and stir for a minute, allowing the rice to be coated with the oil and butter without colouring. Heat the stock in a small saucepan.
- Add a couple of ladlefuls of the gently simmerin