1 1/2 quarts Chicken Stock
2 tablespoons butter
2 tablespoons oilve oil
1 onion, preferably white, finely chopped
2 garlic cloves, chopped
3 cups arborio rice
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon saffron powder or 1/4 teaspoon saffron threads
6 tablespoons grated Parmigiano Reggiano cheese
Serves 4 to 6
In a large covered pot, bring the chicken stock to a boil, then simmer on the lowest heat.
In a 4-quart saucepan set on medium heat, cook the butter and the olive oil untilsizzling, about 2 minutes. Add th onion anc cook 2 minutes. Reduce the heat to low, add the garlic anc cook for 4 minutes. Add the rice and stir well. Raise the heat to medium-high and add the wine, salt and pepper, cooking until the wine is evaporated, about 2 minutes.
Add 3 cups of the simmering stock and the saffron, stir well, bring to a boil and boil for 2 minutes. Reduce the heat to low, cover the saucepan and stir the risotto. Don't worry if it's dry. Raise the heat to medium and add 1/2 cup of simmering stock, stirring well until it's all incorporated. Continue adding the simmering stock 1/2 cup at a time and stiriing well until the risotto is cooked. This process will take about 5-8 minutes. Taste the rice with each addition of stock. The rice is perfectly cooked when it is tender to the bite. Don't worry if there is additional stock left.
Turn off the heat, add a final 1/2 cup of stock and the grated cheese, mix well and let it rest for 3 minutes. Stir well and serve white still pipping hot.