Ingredients

• 4 tablespoons butter
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 clove garlic minced
• 1 cup Arborio rice
• 1 ½ cups chicken broth
• 1 ½ cups water
• 1 cup parmesan
• ½ pound mozzarella cheese, shredded
• 2 tablespoons minced basil or 2 teaspoons dried

Instructions

1. Melt 1 tablespoon butter with oil and add onions. Stir often until golden about 10 minutes. Add garlic and rice and stir for 3 minutes. Add broth and water and stir until boiling.
2. Reduce heat and simmer uncovered until rice is tender to bite and liquid is absorbed. This will take about 25 minutes. Remove from heat and cool 30 minutes.
3. Stir in ½ cup parmesan, mozzarella and basil. Line a 9 by 13 pan with foil and scrape the risotto into the foil. Cover and chill until firm, at least 2 hours or up to 3 days.
4. Invert risotto onto a board, peel off the foil and cut into 3 inch squares then cut diagonally in half.
5. Pan fry triangles in butter over medium high heat. As cooked, transfer in one layer to an ovenproof platter with the temperature at 300. Add remaining parmesan to taste.