1 cup butter
4 tablespoons olive oil
1 onion, finely chopped
2 cups Arborio Rice
5 cups chicken stock
1/4 teaspoon saffron
salt and pepper to taste
1/3 cup grated parmigiano cheese

Melt half of the butter and the olive oil in a sauce pan. Add diced onion and cook for 10 - 15 minutes without allowing the onion to brown.

Add rice and sauté with onions and butter.

Take a small amount of hot chicken broth and add saffron to make an infusion. Add remaining "hot" stock one ladle at a time, constantly stirring until all of the stock has been absorbed.

Remove from the heat and add remaining butter, parmigiano cheese and fresh ground black pepper.