Ristorante Spinacorona's Risotto Barolo

From Ristorante Spinacorona in Alessandria, Alessandria, Italy (Northern Italy) http://www.prodottitipici.com/scheda/ristoranti/10223/RISTORANTE-SPINACORONA.htm

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  tablespoon butter
• 1⁄2 onion, NOT chopped
• 1 1⁄2 cups arborio rice
• 1⁄2 cup  barolo wine
•  chicken stock

Directions

1. Put the olive oil and butter in a heated pot.
2. Add the half of the onion to the pot and heat.
3. When the onion starts to turn gold/brown around the edges, remove it from the pot and throw it out.
4. Add the rice to the pot.
5. Stir for 2 to 3 minutes to toast the rice.
6. Add the wine and simmer until the wine evaporates.
7. Add warm chicken or vegetable stock in 1/4 cup portions until the rice is tender, about 20 minutes.
8. Finish with a splash of the wine and serve immediately.