2 c. long grain rice or Arborio type rice
2 tbsp. olive oil
1 tbsp. butter
1 med. onion, finely diced
2 cloves garlic, crushed
4 c. chicken stock or bouillon
1/4 c. white wine
1/4 c. saffron threads or 1/8 tsp. powdered saffron
1/4 c. grated cheese (Parmigiano, Asiago, or Reggianito)
Garnish (if main dish) of grated cheese, sauteed mushrooms, or meat

Heat chicken stock in saucepan. In large heavy saucepan, heat oil and butter. Do not let it scorch. Add onion and cook until translucent. Add garlic and stir until golden. Add rice and stir until coated and semi-translucent. Add hot chicken stock to cover rice; simmer.

Stir to prevent sticking. Continue adding stock to keep rice just covered and mixture boiling. When rice is nearly tender, add remaining broth and wine. Keep stirring. When rice is tender, add 1/4 cup grated cheese and serve.