Herbed Rice Torte

1 tablespoon butter
2 tablespoons olive oil
1 clove garlic, minced
1 large onion, finely chopped
1 cup Arborio or other short-grain white rice
1 cup white wine
2 to 2 1/2 cups chicken stock
1/2 cup chopped fresh basil
salt and freshly ground pepper to taste
Topping:

3 tablespoons freshly grated Parmesan cheese
2 tablespoons bread crumbs
1 tablespoon butter

Preheat oven to 350 degrees F.

In a 3- to 4-quart saucepan, heat 1 tablespoon butter and olive oil over high heat. Add garlic and onion and saut� until softened. Add rice and stir about 3 minutes, until rice is well coated and no longer transparent. Add wine, stirring constantly until it boils, then add 2 cups of the chicken stock. Return to a boil then reduce heat and simmer uncovered until liquid has been absorbed, about 25 to 30 minutes. Stir frequently toward the end of cooking time to prevent sticking, adding more stock if rice is too firm. Stir in basil and salt and pepper to taste.

Spoon rice into a greased 9-inch pie plate or springform pan.

Combine Parmesan and bread crumbs. Sprinkle over top of rice. Dot with remaining 1 tablespoon butter.

Bake torte for 20 or 25 minutes, until thoroughly heated.

Cut into wedges and serves.

Serves 6 to 8