Basic Risotto

Warm chicken broth in a pot and sprinkle in the saffron strands.

Heat butter and olive oil in a wide pan over medium heat until butter is melted. Add onion and cook over medium heat until it becomes translucent, about 2 minutes. Add rice and stir until it is well coated.

Add one ladleful (approximately ¼ cup) of warm broth and stir. When broth is absorbed, add wine and stir.

Once wine is absorbed, add broth one ladleful at a time, adding more broth as it is absorbed, stirring constantly. Continue process until rice is just tender and has a creamy consistency, about 20–25 minutes from this point.

Once rice is creamy and you have used all or most of broth (you might not need it all), stir in both cheeses and remove from heat. Garnish and serve.