1/4 c. minced onion
Butter
Oil
1 1/2 c. rice
Chicken broth
2 tbsp. Parmesan cheese

In a 7 inch saucepan, saute minced onion in 2 tablespoons each of butter and oil until soft but not colored. Add rice, stirring until coated with butter. Pour in enough chicken broth to cover rice by 1/2 inch, bring it to a boil, and simmer rice, covered, for approximately 25 minutes until broth is absorbed and rice is fluffy.

With a fork, add 1/2 stick butter, softened and cut into slices and 2 tablespoons freshly grated Parmesan cheese. Pack the rice firmly into a buttered 3-cup ring mold. Put a heated platter over the mold, invert the mold onto the platter, rapping the mold to release the rice and remove the mold. Serves 4.