Risotto
1 tablespoon butter
1 tablespoon olive oil
1/c cup onion, minced
1 garlic clove, minced
2 sprigs fresh thyme, leaves removed and minced
1 ½ cups arborio rice
4 cups chicken stock, heated to boiling
Salt and pepper
3 tablespoons chopped fresh herbs (parsley, chives and chervil)
Sweat onions and garlic in butter and oil until translucent; add rice and cook 2 minutes stirring constantly. Slowly add ¼ cup chicken stock stirring gently until liquid is completely absorbed. Continue to add stock, ¼ cup at a time until rice is cooked, about 45 minutes.