Melt butter in a saucepan, add oil and sauté onion until tender.Add rice and cook gently, stirring for 5 minutes, stir in wine and about a third of the stock.Regulate the heat to keep the
rice bubbling, stir occasionally.
When rice swells and the liquid has been absorbed, add another third of the stock.Continue cooking, stirring
occasionally, until the rice has absorbed all the liquid. Add remaining stock and
cook until rice is tender and moist.Stir in cheese and remaining
butter, season to taste.Serve hot with a green salad.
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