Adapted from The Flavor of Italy c.1965
1 TBL Butter
1 TBL Olive Oil
1 Cup Arborio Rice
1/4 Cup Chopped Onion
1 Clove Galric, minced
31/2-4 Cups Chicken Stock
12-12 Threads Spanish Saffron (do not use powdered saffron)
1/3 Cup Grated Parmesan (please but a hunk and grate it yourself!)
Bring stock to simmer, and add saffron, keep covered pot simmering
Heat butter and oil in pan until shimmering.
Add rice to pan and stir until rice starts to turn golden
Add onions and garlic, and stir for another two minutes
Turn heat down to simmer
Add 1 1/2 cups stock to pot, stir well, and cover for 7-10 minutes until liquid is absorbed
Add more stock 1 cup at a time and stir with each addition, then let rice absorb liquid
This will take a bit longer each time*
When all liquid has been absorbed (about thirty minutes) remove from heat and stir into rice. Rice should be creamy on the outside with just a slight bite on the inside. If the rice is chalky on the inside it need to cook a bit longer.
Serves two as a main course, four as a first course
*Many people claim you need to stir risotto constantly, I worked with a chef who specialized in Italian cuisine, and he taught us to add the liquid in thirds, and let it cook. The cookbook I am using says the same thing. This is the technique I have used for the past twenty years, and my risotto always turns out fine.