Heat chicken broth in saucepan. Keep it hot.
In a large heavy bottomed pan heat butter and oil. Cook onion in butter/oil mixture until onions are softened and translucent. Add rice. Toss to coat. Add white wine carefully.
Stir continuously adding broth as needed. **One of the keys to successful risotto is to keep stirring and adding broth to keep it from drying out.**
Simmer for a total of about 18 minutes or until rice is al dente.
Serve warm with roasted squash and apples.