1. Heat the butter and oil in a large, straight-sided sauté pan. Add the onion and sauté until soft. Do not brown.

2. Add the rice and sauté until well coated with fat.

3. Add 3 - 4 oz. of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.

4. Add another 3 - 4 oz. of stock and repeat the procedure. Do not add more 3 -4 oz. of stock at a time.

5. Stop adding stock when the rice is tender but still firm. It should be very moist and creamy, but not runny. The cooking should take about 30 minutes. The quantity of stock indicated is only approximate; you may need more or less. If much more is needed, water may be used for the additional quantity.

6. Remove from the heat and stir in the raw butter and the cheese. Salt to taste. Serve at once.