Cook vegetable broth...

In a cold pan (it is desirable that it was cast iron) add the butter and olive oil, then add the finely chopped onions. Saute onion on medium heat for a few minutes until transparent.

Now is the turn of rice. I used the brand rice "Arborio" from TM "Mistral"

So, add the risotto rice and fry it together with onions. Fry until rice starts to absorb the oil and become transparent at the edges. If You decide to cook risotto with additives, then at this stage it is already possible to add additional ingredients.

Then into the rice before adding alcohol, red or white wine, or what is needed for the recipe. Evaporate the alcohol almost completely.

After the alcohol evaporates, add small portions of broth (meat, fish or vegetable). It is important that the broth, which we poured was hot, but not boiling. This rice all the time you need to watch and constantly stir from the stove better not to deviate. Because we will continually add the broth and stir gently. It is important not to overdo it with the broth, if you just pour in a big portion, the rice will quickly reach the tender and the broth does not evaporate and get porridge.

Cook risotto for about 16-18 minutes until "al dente". The rice should keep its shape to become slightly firm, but not hard. The rice needs to be dry otherwise it will be hard to digest, but if too liquid, you get the usual rice porridge. So, when the rice will swell and will allocate the starch (You'll see it on the walls of the pan) remove the pan from the heat and leave it to stand for 1-2 minutes.

Later in the risotto is ready add the pieces of cold butter and gently stir until creamy. Before serving, sprinkle with grated Parmesan cheese and served on warm plates.