Salah's Risotto Bianco

32 oz. chicken stock (fresh preferable, low sodium otherwise)
6 T. butter
1/2 olive oil
1 large onion, diced
12 oz. arborio rice (if you don't have arborio, don't make this dish...it's
the only kind that works)
1 cup white wine
Fresh herbs, chopped (use what's in your garden, if available...rosemary and
sage work really well)
3/4 cup grated parmesan cheese
Salt and pepper, to taste

Heat chicken stock on low simmer in a sauce pot. Keep heated throughout the
cooking process.

Melt 4 T. butter in olive oil in a large skillet (do not brown butter). Add
onions and cook until soft. Add uncooked rice and stir until each grain is
coated. Bring heat to medium-high and add wine. Stir until alcohol is
evaporated and wine is almost completely absorbed into the rice.

When mixture is just about dry, add one ladle of heated chicken stock. Drop
heat to medium (or medium low if your stove runs hot or rice/onions start to
brown) and stir until liquid is absorbed. Add another ladle and repeat.
Continue this process until the rice is "al dente" but cooked through (begin
to taste after 5 ladles). it is important to keep slowing stirring
throughout the entire process.

At this point, add salt and chopped herbs. Add another ladle of stock and
continue the above process until the mixture is creamy and not completely
dry. Add the remaining butter and cheese. If the mixture becomes too dry
after incorporating the cheese, add a little stock to loosen it. Taste and
add salt as necessary. Serve immediately.

it's a perfect side dish for chicken with garlic and wine (or chicken scampi, as some people call it)