50g/2oz/4 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
4 tbsp dry white wine
300g/11oz/1⅓ cups Arborio rice
1 litre/1¾ pints/4 cups chicken stock
a large pinch of saffron
50g/2oz/⅓ cup freshly grated Parmesan
salt and ground black pepper
1 Melt half the butter in a large pan. Add the onion and cook over a low heat for 10 minutes until soft but not coloured.
2 Add the wine and boil rapidly until it evaporates. Stir in the rice and cook, stirring, until all the grains are glistening.
3 Meanwhile, bring the stock to the boil in a separate pan, then lower the heat and keep it on a simmer.
4 Add the saffron and a ladleful of the stock to the rice and simmer, stirring, until absorbed. Continue adding the stock, a ladleful at a time, until the rice is tender but still retains a very slight bite. This takes about 25 minutes.
5 Remove from the heat, add the remaining butter and season to taste. Cover and set aside for 5 minutes.
6 Serve the risotto sprinkled with grated Parmesan.