Place chicken broth in a medium saucepan.

Bring to a slow boil, then reduce heat to the lowest setting and let simmer.

In a deep sauce pan or skillet, melt butter into olive oil over medium heat.

Add onions and saute for 3 to 5 minutes, until tender.

Add rice and saute for 2 minutes more.

Add the wine, and let evaporate for 2 minutes.

Add 1 cup of broth and let it get absorbed by the rice, stirring occasionally.

Keep adding half of the broth remaining to the pan, stirring frequently until absorbed.

Taste rice after 15 to 17 minutes and only add as much broth as needed to cook the rice al dente-tender but with a little "bite" left to it.

Remove from heat and stir in cheese.

Season with salt and pepper to taste and serve.

Optional: Add chopped carrots, frozen peas and chopped asparagus to make this a veggie risotto. Add veggies at the onion saute stage.