# Put the
olive oil and butter into a medium deep pot, and make them hot over medium heat. Then add finely chopped
onion in it. Fry it until the
onion softens.
# Add the washed
rice into the pot without resting it in water. Roast it for about 5 minutes.
# Add 2 cups hot broth, vinegar and salt into the mixture. Cook it until the broth evaporates over low-medium heat by stirring constantly.
# When the
rice soaks the broth add the remaining 2 cups broth in it. Stir the mixture time to time to make the mixture soaks the broth.
# Finally add the remaining 1 cup hot broth into the mixture. Cook the pilaf until the
rice loses its shape. (Cooking time of risotto, is longer than the other pilafs.)
# Add the grated kasar
cheese and 1 tsp butter into the pilaf just before removing it from the stove. Remove it from the stove and stir.
# Risotto may be served with some grated kashar
cheese just after removing the pilaf from the stove.
