RISOTTO

Kerry's "basic" recipe. Serves 4-6 depending on wether used as main course or accompaniment.  1-1/2 cups dry Arborio rice 2 T finely chopped onions 2 Tbsp. butter 2 Tbsp. vegetable oil Saute until onions and rice are opaque (1-2 minutes) Slowly - about 1/2 cup at at time - start adding hot chicken broth - you will need approzimately 5 cups - stirring until liquid is absorbed each time.  Cook until rice is al dente, stirring and adding broth gradually.  Will take about 25 minutes. Meat, fish, vegetables, etc. can be added to create your own risotto.