|Olive oil/Margarine||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||3⁄4 Clove (3.75 gm), or 1 small clove, minced or mashed|
|Long grain rice||1 Cup (16 tbs)|
|Hot chicken broth/Hot beef broth||3 1⁄2 Cup (56 tbs)|
|Parmesan/Asiago/domestic romano cheese/1/4 cup imported romano||1⁄2 Cup (8 tbs), freshly shredded or grated (Use Asiago, Or Domestic Romano Cheese)|
Heat the 2 tablespoons butter and olive oil together in a Dutch oven, heavy 2-quart saucepan, frying pan with a tight-fitting lid, or flameproof casserole.
Add the chopped onion and saute over medium heat until golden.
Add garlic and rice and stir until rice is milky in appearance, about 3 minutes.
Next add 1 cup of the broth, reduce heat, cover, and simmer until most of the liquid has been absorbed, about 10 minutes.
Add the remaining hot broth in 2 or 3 additions, removing cover each time and stirring lightly with a fork; cook until the rice is tender and most of the liquid has been absorbed, about 20 to 25 minutes longer. (Exact amount of liquid needed and cooking time varies with rice and cooking pan you use.) Taste, and add salt if needed.