In a heavy bottomed pan that holds at least 2 quarts, gently saute the Oso Sweet onions in the olive oil and butter just until the onions are softened. Stir in the rice and garlic and continue to saute, stirring frequently to avoid scorching, until the grains become translucent. Add the wine and continue cooking until it begins to cause the rice to swell. Now, continue cooking, adding about a 1/2 cup ladleful of chicken broth at a time, and stirring at least every minute or so. As the hot broth is absorbed, ladle in another half cup or so, continuing to stir.

When the grains of rice are cooked (you'll have to be tasting them as you go along), make sure that there is still enough liquid left in the rice for it to have a creamy texture (it's the starch in and on the rice which thickens it). Just before serving, stir in the grated cheese, then adjust seasonings, adding salt and freshly ground pepper to taste. Pass more grated Parmesan at the table.

Yields about 6 cups of risotto, or 8 generous servings.