Ingredients:

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (about 100 g)
  • 1 ½ cups Arborio rice (300 g)
  • 4 cups warm chicken or vegetable broth (960 ml)
  • 1 cup dry white wine (240 ml)
  • Pinch of saffron threads (about 0.1 g)
  • ½ cup grated Parmesan cheese (50 g), plus extra for serving
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat the olive oil and butter in a large saucepan over medium heat.
  2. Add the chopped onion and sauté until translucent (about 3-4 minutes).
  3. Stir in the Arborio rice and cook for 1-2 minutes, coating the rice with the oil and butter.
  4. Add the white wine and saffron; cook until the wine is mostly absorbed, stirring constantly.
  5. Gradually add warm broth one ladle at a time, stirring continuously until absorbed.
  6. Repeat until the rice is creamy and al dente (around 18-20 minutes).
  7. Remove from heat; stir in the grated Parmesan, seasoning with salt and pepper to taste.
  8. Garnish with fresh parsley and additional Parmesan before serving.