Classic Risotto

This is a basic but delicious recipe. I imagine that it would be great with Romano or Dubliner (if only it were affordable) and fresh basil instead of parsley. Sadly I have only made the recipe exactly the way it was written because cooking 110 does not allow experimentation.

1 tablespoon margarine
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon chopped fresh parsley
1 cup uncooked Arborio or regular long-grain rice
3 ½ cups chicken broth, divided (up to ½ cup additional broth may be needed at end of recipe)
½ cup grated or shredded Parmesan cheese
¼ teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.
2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.
3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.
4. When rice is just tender and mixture is creamy, stir in cheese and pepper.