1    Small onion
2/3 c  Butter
1 3/4 c  Rice
6 tb Grated parmesan cheese
5 c  Beef stock
Olive oil
Salt

Thinly slice the onion and ut in a pan with 4 tablespoons butter and 1
tablespoon oil; cook over low heat until soft but not brown, adding 1
tablespoon stock, if necessary. Add the rice and fry for a minute, then add
a ladleful of stock. When this has been absorbed, add another and repeat
process until 2 1/2 cups stock have been used. Stir in half the remaining
butter and 2 tablespoons parmesan. Continue adding stock gradually. When
rice is cooked, season with salt, add remaining butter and parmesan and
serve.